Creamy corn custard

1 egg
120g of sweet creamy corn (available in tin from most supermarkets)
1 tablespoon all-purpose flour
2 tablespoons sugar
2 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped

In a large bowl, beat egg with flour, sugar and cornstarch until well blended.

In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.

Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.

Fold in the whipped cream. Refrigerate until thick.

This paste can be used for fillings of pau, bread and cream puffs.