Instructions: Sift the flour. Separate the eggs and place the yolks in a bowl. (You will not need the whites; freeze them for later use.) Add the sugar to the egg yolks and beat the mixture until it becomes creamy and has increased in bulk. Add the sifted flour all at once and beat in.

Bring the milk to a boil in a thick-bottomed saucepan. Gradually whisk the milk into the egg mixture. Return the mixture to the saucepan and bring slowly to a boil, whisking continually. Cook gently until it becomes a smooth cream - the flour will stop it from curdling.

Makes about 3 3/4 cups.

Note: This custard can be used as a filling for pastries and cakes or simply as an accompaniment to your favorite stewed fruit.

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