Italian Cream

A delicious dessert to be served at any time of the year! May be served with your favorite fruit on the side.

2 egg yolks
1 egg
1/2 cup sugar
1/3 cup flour
1 liter milk (4 cups milk)

In a large sauce pan, combine all eggs yolks and the egg, beat together.  In a frying pan add sugar and flour, combine with a wooden spoon. Add in beaten eggs  to frying pan, combine all ingredients. Turn the stove on medium low and continue to turn ingredients. Add in 1/4 cup milk and stir, add in another 1/4 milk stir well, add in 1/2 cup milk, stir well, add in remaining milk stirring well.  Constantly turning mixture, DO NOT LEAVE THE CREAM UNATTENDED, otherwise it will clump or burn. Turn cream with the wooden spoon covering th whole pan for about 20 minutes. When a small air bubble’s plops in the middle the cream is done. Remove the pan from the heat, carefully pour into a mixing bowl. With a plastic wrap, cover cream by laying the plastic wrap directly onto the cream, this will avoid a skin to form. Place into the refrigerator and allow to cool for 2 hours before serving.