Red Currant Bakery

To Make the Sauce
2 In a small sauce pot, whisk together the cornstarch and sugar.
3 Pour in the milk and whisk to combine.
4 Add in the egg yolks and vanilla bean paste and whisk once more.
5 Place the pot over medium low heat, whisking slowly but continuously and make sure to scrape the sides and bottom of the pot.
6 In 5-10 minutes the sauce should start to thicken. It will become noticeably thicker and should bubble at least once.
7 When the sauce has thickened, immediately remove it from the heat and pour through a sieve into a heat proof bowl or jar.
8 Cover the surface of the sauce with plastic to prevent it from forming a skin, and allow it to cool before putting it in the fridge until you are ready to use it.