6 Servings
3 cups Milk
1-1/2 Large egg
3 Egg yolks
112-1/2 grams Sugar
90 grams Flour
3/4 teaspoon Vanilla extract
Put flour, sugar, egg and egg yolks in a bowl. Mix well with a wire whisk. Add hot milk (not boiling) and mix well until smooth. Add vanilla extract. Transfer contents to a sauce pan and cook over low fire. Heat up to about 180 F (82 C) while stirring constantly. Do not boil. Transfer the cream to a glass bowl and leave to cool up to room temperature. Refrigerate. It is possible to replace the vanilla extract with rum, coffee, chocolate, or other flavorings.