. 3 egg yolks

. 60 g sugar

. 30 g all purpose flour  ( I used half flour and half rice flour … I think it is more delicate)

. 300 ml of whole milk

. 1 pinch of salt

. 1 vanilla bean, scraped with a knife to release the seeds

. 30 g of butter (optional)

Sprinkle a thick-bottomed pot with cold water. Throw away the water and pour the whole milk. Add butter, vanilla bean, salt and bring to a boil. Meanwhile, beat eggs with sugar until it becomes pale. Add the sifted flour and beat again. As soon as the milk begins to boil, remove the vanilla pod and pour 1 / 3 of the milk over the beaten eggs. Mix gently and add more milk until almost half of the boiled milk is added. Pour the mixture into the pan of milk and bring to  the fire to thicken the cream (cooking it  for about 4 minutes on medium heat). Pour the cream into a glass container, cover with plastic wrap (must adhere to the cream) and let cool completely. When it is cold,  whisk  100 or 150 ml of fresh cream and add to custard, a little at a time, so  it becomes softer and more spreadable.

For the syrup to soak the cookies: