Chantilly-like cream

200g butter, cubed
2 cups (500ml) milk
3/4 cup (150g) sugar
2 tablespoons cornstarch
1 teaspoon vanilla essence

Place 1 ½ cups milk and sugar in a saucepan.
Bring to the boil.
Stir in cornstarch dissolved in ½ cup cold milk.

Beat constantly until mixture thickens.
Remove from heat and set aside to cool, stirring it from time to time to avoid the formation of a crust on the surface.

Mix in butter cubes, one at a time, beating vigorously after each addition, until white and creamy.
Fold in vanilla essence.

This cream is tasty and has a fine texture, which makes it ideal as a spongecake filling.