Custard (2) (Crema Pasticciera (2))

Put four egg yolks in a saucepan, retaining the egg whites for other uses; Add four tablespoons of shaved sugar and two tablespoons of white flour.

With a small whisk stir the mixture until it is smooth without lumps: pour and then over cold milk dropped, stirring constantly.

Place the saucepan on the stove and stirring continuously with the whip brought to the boil by holding it over a flame for a few seconds and then levatela and pour the cream in a bowl.

Then allow it to cool, stirring occasionally so that it hardens on the surface, then use it to fill cakes, cannoli.

tarts and sweet pastry.