Instructions: Bring the milk and cream to a boil in a heavy saucepan. Remove from heat and set aside. Put the egg yolks, sugar, and vanilla in a bowl and beat with a wire whisk steadily for 3 to 5 minutes, or until the mixture is creamy and pale yellow in color and falls back on itself without breaking into droplets or splashes (like a ribbon or cord would) when the whisk is lifted above the bowl. Then add the flour and mix well. Add a soup ladleful of the hot milk/cream (about half of the total amount) to the yolk mixture and blend well. Then pour the yolk mixture into the remaining milk/ cream in a slow but steady stream, mixing constantly with the wire whisk as you pour. Return saucepan to stove and bring custard cream to a boil over medium heat, continuing to stir constantly with the wire whisk. The sauce should thicken just as soon as it reaches the boiling point. Reduce the heat to low and continue to cook for 2 or 3 minutes more, stirring constantly all the while. Remove from heat and transfer to a bowl. Cover the bowl with plastic wrap so that a skin wont form as the custard cream cools.

NOTES : This is the traditional filling for cream puffs and eclairs

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