Danish Custard Filling Recipe

2 eggs
50g/2 oz caster (superfine) sugar
50g/2 oz plain (all-purpose) flour
600 ml/1 pt milk
1/4 vanilla pod (bean)

Method:

Beat together the eggs and sugar until thick. Gradually work in the flour. Bring the milk and vanilla pod to the boil. Remove the vanilla pod and stir the milk into the egg mixture. Return to the pan and simmer gently for 2—3 minutes, stirring continuously. Leave to cool before use.