2 cups (500 ml) milk

1 cup (250 ml) 35% cream

1/2 cup (125 ml) sugar

6 tablespoons (90 ml) unbleached all-purpose flour

2 eggs

6 egg yolks

2 teaspoons (10 ml) vanilla extract

In a saucepan or in the microwave oven, heat the milk and cream. Set aside.

In another saucepan, combine the sugar and flour. Add the whole eggs and egg yolks and whisk until the mixture is smooth. Gradually whisk in the hot cream mixture. Bring to a boil over medium heat, stirring constantly. Remove the pan from the heat once it first boils. Add the vanilla. Transfer to a bowl, place plastic wrap directly on the surface of the hot custard. Cool and refrigerate for about 2 hours or until chilled.

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