Rich Danish Custard Filling Recipe

4 egg yolks
30 ml/2 tbsp granulated sugar
25 ml/1.25 tbsp plain (all-purpose) flour
10 ml/2 tsp potato flour
450 ml/2 cups single (light) cream
A few drops of vanilla essence (extract)
150 ml double (heavy) cream, whipped

Method:

Blend together the egg yolks, sugar, flours and cream in a pan. Whisk over a medium heat until the mixture begins to thicken. Add the vanilla essence, then leave to cool. Fold in the whipped cream.