Place the milk and sugar #1 into a pot. Scrape the vanilla bean and add the seeds and the pod into the pot. Bring the milk to scalding point (just before a boil).

In a separate bowl, add the cornstarch and sugar #2 and whisk together. Add the egg yolks to the mixture and whisk until smooth.

Once the milk is at scald, remove the pot from the heat and slowly drizzle ¼ of the milk into the egg mixture. Pour the egg mixture back into the pot with the milk and whisk continuously until all the milk is mixed in. Strain the mixture into a clean pot and return to medium heat.

Cook the mixture, stirring constantly until it has thickened,  then remove the pot from the heat , add the butter and stir until the butter is incorporated and the mixture is smooth.

Strain the crème patisserie through a fine sieve into a bowl and cover the surface with plastic wrap, pressing the plastic gently onto the  surface so a skin doesn't form.

Refrigerate the crème patisserie and use to fill your favourite tarts or pastries.

This filling goes perfectly with my sweet pastry base.

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