Creme Patissiere Recipe

2 eggs, separated
45 ml/3 tbsp cornflour (cornstarch)

300 ml/1.25 cups milk
A few drops of vanilla essence (extract)
50g/2 oz caster (superfine) sugar

Method:

Mix together the egg yolks, cornflour and milk in a small pan until well blended. Bring to the boil over a medium heat, then simmer for 2 minutes, stirring all the time. Stir in the vanilla essence and leave to cool.

Whisk the egg whites until stiff, then add half the sugar and whisk again until they form stiff peaks. Fold in the rest of the sugar. Whisk into the cream mixture and chill until ready to use.