cornflour and mix well until incorporated. Pour egg
yolk mixture into the boiling milk
, whisking as you go. Cook
over a low heat, whisking continuously, until sauce
begins to thicken and bubbles. Remove from heat and stir for 2
minutes while cooling. Cover with glad wrap to prevent a skin forming. Use to fill fruit
flans or profiteroles. 100 ml of whipped cream
can also be folded into the cooled mixture for a richer finish.