Crème Pâtissière

• ½ cup (115gr) powdered sugar
• ¼ oz (10gr) plain all-purpose flour
• ¼ cup (30gr) cornstarch /  cornflour
• 6 egg  yolks
• ½ oz (15gr) butter
• 2¼(560ml) milk
• 1 vanilla pod 

1. Whisk the egg yolk and half of the sugar until pale and creamy. Stir in cornflour and flour, mix together.
2. In a saucepan, put milk, vanilla pod, the remaining sugar and bring just to the boil.
3. Strain half of the mixture over the egg yolk mixture, stirring continuously.
4. Pour back the egg yolk mixture to the milk saucepan and bring to boil, stirring constantly - boil for about 2 minutes, stir in the butter and leave to cool.
5. Transfer to bowl, lay plastic wrap on the surface to prevent a skin forming. Can be refrigerate up to 2 days.

credits : photo by imperialdessert