Step 1

In a heat proof bowl, beat together the Sugar, Eggs and Flour until well combined.

Step 2

Heat 200ml of the cream with the Vanilla Pod and Seeds until bubbles form, sieve then add to the Egg mixture. Mix until well combined.

Step 3

Return the mixture to a clean pan and gently heat the Crème mixture beating all the time as it thickens to avoid lumps forming.

Step 4

As soon as the mixture thickens take off the heat and add the butter, beating until all the butter has melted and incorporated in the creme mixture.

Step 5

Place the Crème Pâtissière into a separate bowl and cover the top of the creme with cling film to prevent a skin forming. Leave to cool completely, in the fridge if needed.

Step 6

When completely cooled soften the Crème Pâtissière a little by giving it a quick whisk.

Step 7

In a separate bowl whip the remaining (100g) cream until ribbons are formed then add to the smooth Crème Pâtissière, mix until well combined.

Step 8

Leave in the fridge until required. Crème Pâtissière now becomes Crème Légère ~ Light Creme