Confectioner’s custard or Crème Pâtissière

Serves: 6

2 cups (500ml) milk
2 tablespoons sugar
2 egg yolks
2 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla essence

Place milk and 2 tablespoons sugar in a saucepan.
Bring just to the boil and set aside.

Place egg yolks and 2 tablespoons sugar in a mixing bowl and beat until mixture is thick and creamy.

Whisk in cornstarch, then slowly whisk in hot milk.
Cook mixture over a medium heat, beating constantly with a wooden spoon, until mixture thickens.

Remove from heat and stir in butter and vanilla essence.