6 servings


1l fresh milk

4 eggs (separate the yolks from the egg whites)

14 tbsps. sugar

4 tbsps. flour

vanilla to taste

a pat of unsalted butter (about 25 g)


In a saucepan, I heat 750 ml of the fresh milk + 10 tablespoons of sugar.

Mix the flour thoroughly with the remaining 250 ml of cold fresh milk and the yolks. I filter it to make sure there are no pats. While constant stirring, I add this mixture, trickling it, to the milk in the saucepan when it is warm enough (just before it rises and boils). Immediately lower the temperature to the lowest degree. At your discretion, you could take the saucepan off the hob. I am stirring constantly and vigorously so that the bottom does not burn. 

Flavor with vanilla. I add very slowly and in parts, the egg whites, previously whipped to foam with 4 tablespoons of sugar. I am stirring constantly, taking care not to curdle the egg whites. It only takes a few seconds to temper and to give fluffiness to the cream.

The ready hot cream I pour into cups. If you want to avoid the formation of a crust, tap its surface with a pat of butter.

Sprinkle the walnuts. I serve them well cooled.