• Bring the milk to a boil on medium heat on the stove top, stiring occasionally and not letting the milk catch on the bottom of the pan. Remove from the heat.
• Whisk the egg yolks in bowl before adding in the flour, cornflour/corn starch & sugar. Beat well until combined with minimal lumps.
• Add 1 spoon of the hot milk to the egg mixture & whisk to combine. This is tempering - gradually adding & introducing the hot mixture to the room temperature egg mixture. This prevents scrambling the eggs. Add 2 more spoon of the milk, one at a time, mixing in-between each addition. Next add all the egg mixture into the pan of milk, and mix well.
• Return the pan to the hob, and on a low heat, simmer the mixture gently. Whisk it regularly till it thickens. Note it will thicken more later.
• Remove from the heat, add in the Vanilla Extract extract & butter, and beat together well. Don't worry about lumps, just beat as well as you can.
• Push the pastry cream through a sieve into another bowl, to remove any lumps and leave a smooth silky mixture.
  
• Allow the cream to cool down. Cover the pastry cream with cling film/plastic wrap. This prevents a crust forming on the top of your pastry cream. To do this, lift the cling film/plastic wrap and position on the surface of the cream, as opposed to just covering the bowl.

Using & Storing

• Place in the fridge, and your creme pat will thicken more with time & be ready to use once cooled down. Use in pastries, cakes etc. or as an alternative to custard, by pairing with some stewed rhubarb (compote) made in the air fryer or oven.
• Will be fine for up to 3 days stored in the fridge appropriately. Any longer and it might start to weep. Does not freeze well.