945 ml (4 cups) full-cream milk

220 g (1 cup) sugar

1 vanilla bean split lengthways, or 1½ teaspoons (7g) vanilla extract

8 large egg yolks

65 g (½ cup) cornflour (cornstarch)

1 teaspoon (4 g) kosher salt

60 g (2 oz) unsalted butter

In a medium pot, combine the milk and 110 g (½ cup) of the sugar. If using the vanilla bean, scrape the seeds into the milk and add the pod, too (if using vanilla extract, it goes in later). Bring to a simmer over medium heat, but do not let it boil. Once simmering, remove from the heat.

Meanwhile, in a medium bowl, whisk the remaining sugar with the egg yolks, cornflour, salt and vanilla extract (if using).

While whisking, slowly pour a cup of the hot milk mixture into the egg yolk mixture and whisk to blend. Do this until all the milk has been incorporated. The mixture will be loose with a starchy texture.

Return the mixture to the pot and place over medium heat. Whisk constantly, cooking until the liquid changes from thin with many small bubbles (almost like a cappuccino), to thick and gelatinous with sporadic large bubbles, bubbling from the great depths of the pot, 8–10 minutes. The mixture will have gone from soupy liquid to golden pudding faster than you think. Magic! Remove from the heat and whisk in the butter.

Transfer the pudding to a shallow baking dish or bowl and place a piece of plastic wrap or baking paper directly on top (to prevent a ‘skin’ forming). Place in the fridge and chill completely until ready to use.

When ready to serve or use, transfer the mixture to a large bowl and whisk until it turns from thick and rubbery to creamy, luscious and smooth.

Notes

Vanilla pastry cream can stay in your fridge, covered tightly, for up to five days.