Custard Filling

This thick, rich custard has so many uses. We fill our brioche tarts and breakfast pastries with it, you can use it to fill cakes and cupcakes and it’s also really lovely served warm with pudding too. It’s very easy to make, but don’t be tempted to rush it or you’ll taste the flour and the custard won’t thicken. Our head baker, Toni, makes the best custard; she’s endlessly patient and really enjoys all the whisking!