2 egg yolks, 50g sugar, 25g flour 250ml cold milk, vanilla.
Beat the egg yolks with sugar until creamy.
Add flour until stiff, with the help of a strainer, a little at a time, stirring well without lumps. Add the cold milk little by little and the vanilla bean, engraved to release the aroma. Put on the fire to low heat and bring to a boil, stirring constantly, for 3-4 minutes, depending on the consistency you want to accomplish.
can also be diluted with milk during cooking if you realize that the cream is getting too thick.
Before serving, remove the vanilla.
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