Pastry Cream Crème Patisserie Ingredients     egg yolks - large  10 pc or  egg yolks (small - medium) 14  pc     castor sugar 150 gm     flour 80 gm     milk  600 ml     vanilla pod (split)  1/2 pc Method    1. In a saucepan, bring milk slowly to the boil with half of the sugar and vanilla pod, allow to cool slightly and remove the vanilla pod (scrape the seeds back into the milk)    2. In a bowl whisk egg yolks with the remaining sugar until pale and slightly thickened    3. Sift flour and mix thoroughly with egg mixture    4. Pour milk onto egg mix whisking continuously    5. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth, lump free texture    6. Taste and correct; add some vanilla essence if required (but use a good one, not imitation)    7. Place some Clingfilm over the surface and chill until required (the Clingfilm will prevent a skin from forming)    8. On removing from the chiller, whisk lightly or pass through a strainer to combine and ensure the mixture is smooth and lump free Chef's Tip:     * The eggs are the main flavouring, colouring and thickening agent, the flour is there to stabilise the mixture only     * Ensure milk does not over-boil but it must be just off boiling point when used     * Temper the egg mixture by adding a little milk at a time to start with; this will ensure that the egg mixture will not scramble     * Add the milk to the egg mixture when just off boiling point, this will mean a shorter cooking time at stage #5 lessening the chance of the crème patisserie from burning and/or turning to scrambled eggs     * Return to the stove on a medium- low immediately (so as not to lose temperature) and continuously stir until thickened - stir with a wooden spatula, ensuring the bottom of the pan is scraped and the corners are reached and switch to a whisk as it really starts to thicken     * The final mixture should be quite thick in consistency to hold the weight of the fruit if using for a flan     * Whisk or pass just before using to ensure a smooth consistency, thin with cream if required     * The mixture must be thick enough to be able to hold the weight of the peaches, if it removed too soon off the heat / too thin the fruits will sink Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: Chocolate Cheesecake Recipe  Super Chocolate Cookies Recipe Chocolate Ganache   Most Perfect Chocolate Cake Recipe Tiramisu Recipe     Jewish Coffee Cake Recipe