Creme patissiere

Whisk two egg yolks with 50 g sugar until slightly pale.

Mix 25 g of flour and cornstarch into the eggs and sugar, gently, to a really thick paste.

Add a little of the filtered warm milk first and work it smooth like a crepe batter so no clumps form, then add the rest bit by bit.

Pour it all back into the pan with the heat off, scraping the vanilla out of the bowl, then set it on medium heat.

Whisk continuously. Do not bother skimming the foam here: the eggs are meant to cook. It thickens within a few minutes, much thicker than the vanilla custard.

Bring it all the way to a visible boil, then reduce the heat and give it another minute on low, stirring constantly.

Transfer with a heatproof rubber spatula. Use it as a filling for cakes, eclairs and choux puffs.