Creme patissiere (pastry cream), finished with orange and rum

Put the milk in a pan over medium to high heat; split the vanilla pod, scrape out the seeds and add them with the pod, stir and bring to the boil.

Beat the yolks and sugar together for a minute or so until whitish.

Mix in the flour in two halves to a very thick paste.

Pour the boiling milk over the paste and slowly mix together; return to the pan.

Bring to the boil over medium to high heat, stirring constantly; it clumps, then thickens. Once it bubbles, keep stirring and boil at least three minutes, three or four in all, to remove the floury taste.

Pour immediately into a clean cold container.

Brush the top with melted butter so it does not dry out, press plastic wrap directly onto the surface and refrigerate until almost cold.

Use from a piping bag to fill choux or eclairs.

variation: loosen with a little fresh orange juice and rum, mixing well, until slightly runny.