Lemon drizzle cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Crème pâtissière
Makes about 700g
Easy
Prep:
Cook:
Whip up classic crème pâtissière, a silky vanilla custard perfect for filling choux buns, tarts or cakes
Skip to ingredients
- 500ml whole milk
- 2 tsp vanilla bean paste
- 6 egg yolks(freeze the whites for another recipe)
- 4 tbsp cornflour
- 125g golden caster sugar
- 30g unsalted butter
Nutrition: per serving
- kcal237
- fat11g
- saturates5g
- carbs29g
- sugars22g
- fibre0g
- protein5g
- salt0.1glow
Method
step 1
Pour the milk into a large saucepan. Whisk in the vanilla bean paste and gently warm until it's barely simmering.
step 2
Meanwhile, in a large bowl, whisk together the egg yolks, cornflour, caster sugar and a tiny pinch of salt. Gently pour in the milk, whisking constantly, until you have used up all the milk.
step 3
Return the custard to the pan you warmed the milk in and bring to the boil, whisking constantly — it will be lumpy at first, but continue to beat the mixture while on the heat, and it will soon turn silky and smooth. Remove from the heat, pass through a sieve into a clean bowl and stir in the butter, mixing until completely melted.
step 4
Cover with baking parchment to stop a skin from forming and set aside to cool before chilling in the fridge. Will keep chilled for three days. Beat to loosen before using in tarts, choux buns or cakes.
