Pastry Cream

1. Pour the milk into a large saucepan, add the vanilla and slowly bring to the boil.
2. Remove from the heat and set aside.
3. In a mixing bowl, cream together the egg yolks and caster sugar until pale in colour.
4. Sift in the plain flour and cornflour, then whisk until smooth.
5. While whisking, slowly pour in the hot milk.
6. Add the pastry cream mixture back into the saucepan.
7. Slowly heat the mixture, whisking constantly, until thickened and just starting to boil.
8. Push the mixture through a sieve, into a clean mixing bowl.
9. Cover with cling film, so the film touches the pastry cream and cool to room temperature.
10. Chill in the fridge for 2 hours.

Cupcakes

1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
2. Cream together the caster sugar and butter in a bowl until light and fluffy.
3. Add the eggs one at a time, mixing well in-between each.
4. Mix in the milk, vanilla and flour.
5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
7. Once cool, core the middle of each cupcake.
8. Fill the cupcakes with the pastry cream and pipe enough to cover the tops.
9. Chill in the fridge for 30 mins.
10. Coat the tops of each cupcake with demerara sugar.
11. Using a kitchen blow torch, caramelise the sugar.
12. Enjoy!