Cook water and Rich's Double Cream until shimmering, then temper the egg mixture.

Cook again until thickened, leave it to cool.

After it's cool mix the butter until pale and add the cool cream, then stir until smooth.

Divide the 2 parts of the cake that has been cooked, fill it, and it's ready to be served.

Boil milk, Rich's Double Cream, butter, sugar, and salt.

After boiling, turn off the heat. Then add flour, and stir until it becomes a dough.

Mix the egg little by little, and stir until blended.

Pour into the tin according to taste, and bake at 190°C for 30 minutes.

To make the filling, mix the egg yolks, sugar, and salt until pale. Then add vanilla extract and cornstarch, shake again until well blended, and set aside.

8 pcs (slices)