Crême Patissière, or Pastry Cream

• Flour, 1 oz.
• Yolks of eggs, 3
• boiling cream, or milk and cream mixed

To one ounce of fine flour add, very gradually, the beaten yolks of three fresh eggs; stir to them briskly, and in small portions at first, three-quarters of a pint of boiling cream, or of cream and new