Vanilla Pudding

Thick enough to pipe and hold its shape, though I haven't tested how long it will hold its shape unsupported. Use as filling for cupcakes/ layers or served in a bowl when lightened with a touch of whipped cream.

500ml milk
160g sugar
1/2 tsp salt
3 egg yolks
13.5 g cornstarch
30g flour
1/2 vanilla bean/ 1 tbsp vanilla essence
50g butter

same procedure as standard pastry cream.