Custard Filling

• 2 egg yolks
• 1 oz (25 g) castor sugar
• ½

Whisk together the egg yolks, sugar and flour to make a smooth paste. Bring the milk just up to the boil and stir into the mixture. Blend well and return to the saucepan. Replace over moderate heat and stir briskly until just boiling. Draw off the heat, add a few drops of vanilla essence and allow to cool, stirring occasionally to prevent a skin forming.