Creme Patissiere

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.

Whisk in the flours.

Heat the milk in a saucepan until stating to boil.

Whisk the milk into the egg mix.

Put the whole lot back into the pan, stirring all the time until thick and boiling.

Take the pan off the heat - cover with cling-film to prevent a skin from forming.