Creme Patissiere

Directions

1. 1
   Place the milk and vanilla in a saucepan and bring to boil over medium high heat.
2. 2
   Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.
3. 3
   Add the cornflour and whisk thoroughly.
4. 4
   Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.
5. 5
   Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.
6. 6
   Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.