Step 1

250ml banana milk (you can also use milk, add 1/2 vanilla strip when cooking)

Step 2

Pour banana milk into a saucepan over low heat, stirring with a blender from time to time.

Step 3

Pour the egg yolks and caster sugar into a basin and stir quickly until slightly white. (If using milk, add 60g of caster sugar)

Step 4

Add sifted low-gluten flour and cornstarch to the egg mixture and mix thoroughly.

Step 5

When the banana milk boils (take out the vanilla strips for milk), pour 1/2 of the banana milk into the egg batter until it becomes completely liquid.

Step 6

Pour back into the pot with half the milk and stir.

Step 7

Heat again, while heating, stir with a blender until the flour flavor is removed and it becomes thick

Step 8

When the inside of the pot boils, remove it from the heat, pour it into a large bowl and let cool. Cover tightly with plastic wrap (if there is a gap between the plastic wrap and the pastry cream, water vapor will drip onto the cream) and let it cool at room temperature or in cold water.