25min · 1 serving Custard cream: • 200ml fresh milk • 5ml vanilla • 3 egg yolks • 30g sugar • 25g cornflour • 30g unsalted butter Cake • Cake tin 15cm • 2 eggs • 60g sugar • 15ml fresh milk • 2ml vanilla • 15g unsalted butter • 65g cake flour Step 1 - The Custard • Heat milk and vanilla on low heat. • Mix the sugar and egg yolks in another bowl until pale yellow, sift in the cornflour, and add the hot milk mixture. mix well & strain the entire mixture into the pot, add butter and cook the mixture over medium-low heat, stirring constantly until thickens. • Pour into a bowl, cover with plastic wrap, press into the surface and will for at least 3 hours and up to 24 hours. Step 2 - The Cake • In a medium bowl, whisk together flour, baking powder and salt. • In a small