Crème Pâtissière “Tour d’Argent”

• 5 egg yolks
• ¼ pound icing sugar
• 1 tablespoon

Whisk egg yolks with icing sugar; then beat in flour. Bring milk to a boil; add vanilla extract, and then add to egg and sugar mixture; cook over water, stirring continuously, until smooth and thick. Remove from heat and cool. Then add whipped cream, sweetened to taste with sugar.