Kok

Instructions

1. Heat the oven to 180C (fan 160C) and line the base and sides of a 10 cm round tin with baking paper. Whisk 1 egg with 30 g of caster sugar and 0.5 tsp of vanilla extract with an electric whisk on high for 5-6 minutes, until pale, tripled in volume and thick enough to leave a ribbon on the surface for 3 seconds.
2. Sift 30 g of plain flour with 1 pinch of salt over the egg foam in two additions and fold in with a spatula, cutting down and lifting so the air stays in. Scrape into the tin, level the top and bake 16-18 minutes, until golden and springy and a skewer comes out clean. Cool in the tin 5 minutes, then turn out onto a rack and cool completely, about 30 minutes.
3. Meanwhile make the pastry cream. Whisk 1 egg yolk with 12 g of caster sugar and 6 g of cornflour to a smooth paste. Bring 80 ml of milk just to the boil in a small pan, pour it slowly onto the yolk while whisking, then return everything to the pan over medium-low heat. Whisk constantly for 2 minutes from the first bubble, until very thick and glossy. Scrape into a bowl, press cling film onto the surface and chill 30 minutes.