3 cups sauce, for
- ½ cup sugar
- 1¼ cups milk
- 3 egg yolks
- In a heavy-bottomed pot cook the sugar till it becomes golden brown. Add milk and stir well. Cook till sugar completely dissolves.
- Mix the egg yolks with the flour and heavy cream.
- Pour egg-yolk mixture into the hot caramel milk. Cook over low heat, stirring constantly. When the sauce starts bubbling, take it off the heat.