• Whole milk 704 g
    • Sugar 141 g
    • Egg yolks 85 g
    • Powdered cream 35 g
    • All-purpose flour 35 g
    • Vanilla see table below

  • Heat the milk with the vanilla*. Combine the sugar, powdered cream, flour and egg yolks together. Mix them together as thoroughly as possible using an immersion blender. Combine the boiling liquid with the mixture and cook for a further 2 minutes. Cover the mix with film and store in the refrigerator.

    *Infusing time: 20 minutes while hot