Creme Patisserie

Directions

1. 1
   Mix 25ml of the milk with the cornflour,sugar and egg.
2. 2
   Warm the rest of the milk in a pan and when just below boiling point or basically when its nice and warm and not boiling mix the cornflour mixture into it.
3. 3
   Return the pan to the heat and bring to the boil stirring continuously until it thickens.
4. 4
   Now be careful here cos it really does go quite thick and pretty quickly too so don't wander off on this.
5. 5
   When its all thickened remove from the heat and stir in the butter and vanilla.
6. 6
   Allow it to cool, and if you don't want it to get a skin on the top cover with a piece of greaseproof paper pushed onto the surface.
7. 7
   When cool use as required.