Hi folks. I'm trying to find a recipe for a pastry cream/custard that will survive 15-20 mins in a fairly hot oven (435 F/ 225 C)without separating or drying out. I have two recipes, neither of which are quite satisfactory. 1. the first recipe is a cream used in Scandinavian baking for pastries. Usually only a small amount (2-3tbsp) on each pastry. It doesn't separate, but can get a little dry, and is not quite as 'custardy' as I would like -- the consistency after baking is a little cornstarch-slimy. 3 egg yolks 300ml milk 75g sugar 8 tsp cornflour 15g butter vanilla 2. This is a custard to fill small Portuguese tarts, about 3-4 tbsp, which are then baked at fairly high heat. It's a traditional recipe, but it doesn't work for me -- separates awfully (which is what I expected, but I'd hoped there was some magic in the recipe;-) 500ml cream 9 egg yolks 135g sugar Any advice gratefully received!