Creme Patissiere

Method

• step 1

  Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.

• step 2

  Whisk in the flours.

• step 3

  Heat the milk in a saucepan until stating to boil.

• step 4

  Whisk the milk into the egg mix.

• step 5

  Put the whole lot back into the pan, stirring all the time until thick and boiling.

• step 6

  Take the pan off the heat - cover with cling-film to prevent a skin from forming.