It is a rich, custard used as a filling for cakes, small pastries and flans. Its light, smooth, cool texture contrasts and compliments both sponge cakes and pastries alike.

Ingredients:

• 3 egg yolks.
• 50 g (2 oz) caster sugar.
• 35 g (1 1/2 oz) plain flour, sifted.
• 300 ml (1/2 pint) milk.
• 5 ml (1 tsp) vanilla essence.
• 1 egg white.
• 150 ml (1/4 pint) double cream.

Method:

1. Whisk the egg yolks and 15 g (1/2 oz) caster sugar in a bowl until pale and thick.
2. Fold in the flour.
3. Put the milk and the vanilla into a saucepan and bring almost to the boil.
4. Gently whisk he hot milk into the egg and flour mixture.
5. Strain the mixture through a nylon sieve, back into the saucepan.
6. Cook the custard over a gentle heat, stirring, until the mixture thickens.
7. Pour the hot custard into a clean bowl.
8. Cover the surface closely with clingfilm to prevent a skin forming.
9. Allow the custard to cool completely, but not set too firmly.
10. Whisk the egg white until stiff.
11. Gradually whisk in the remaining caster sugar.
12. Whip the cream until thick.
13. Whisk the cooled custard until smooth.
14. Gradually fold in the egg white then the cream.
15. Cover the crème pâtissière with clingfilm and
16. Thoroughly chill before using.