Vispa upp klassisk crème pâtissière

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1. 1
   Pour the milk into a large saucepan. Whisk in the vanilla bean paste and gently warm until it's barely simmering.
2. 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.
3. 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.
4. 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.