If using fresh dough, shape, cook and allow to cool.

Heat the milk and vanilla bean paste gently on the hob until almost boiling - you’ll start to see small bubbles form at the side of the pan - take it off the heat once it gets to this point.

Meanwhile, whisk together the golden caster sugar, cornflour, egg yolks and salt (if using) until smooth.

Pour the warm milk into the egg mixture, whisking constantly.

Heat over a medium heat and continue to whisk until the mixture begins to thicken (this should take a couple of minutes - make sure to keep whisking so it doesn’t burn and stick to the bottom of the pan).

Let the custard come to a boil, and continue to whisk vigorously for another minute or two.

Remove from the heat and add the butter- whisk in until completely combined - you will get a thick, glossy mixture.

Cover with cling film so that it touches the surface of the custard; cool to room temperature first, then refrigerate for at least two hours (so it cools and thickens before you use it later)

Spread custard mixture onto your pizza base.

Sprinkle demerara sugar on top and use a kitchen blowtorch to caramelise

Allow to cool before serving, so that you get the lovely crack on top - but don’t leave for more than around 20 minutes -  or your sugar will soften and turn to liquid again.