1 cup all-purpose flour (180 g)
4 tablespoons cornstarch
2 tablespoons wheat flour
1 pinch of salt
4 cups milk (480 ml)
6 lightly beaten egg yolks
4 tablespoons unsalted butter
2 tablespoons vanilla essence
To decorate
6 wafers coated with chocolate, 6 wafers with chocolate threads
1 cup all-purpose flour (180 g)
4 tablespoons cornstarch
2 tablespoons wheat flour
1 pinch of salt
4 cups milk (480 ml)
6 lightly beaten egg yolks
4 tablespoons unsalted butter
2 tablespoons vanilla essence
To decorate
6 wafers coated with chocolate, 6 wafers with chocolate threads
In a large refrigerator-safe bowl, combine the flour, cornstarch, wheat flour, and salt
Add the milk, mix well, and place in the oven at high heat for 10 minutes or until thickened, stirring five times during that time
Transfer 1 cup of the mixture to a medium-sized bowl, add the beaten egg yolks, and combine with the remaining cream in the refrigerator-safe bowl
Mix well and microwave on high for 2 minutes or until thickened
Add the butter and vanilla essence, mix well, and cover with plastic wrap stuck to the cream to prevent a skin from forming
Let it cool down (about 10 minutes)
Distribute the cream among six plates and refrigerate for at least 1 hour
Decorate each plate with two wafers (one of each type) and serve chilled
408 calories per serving
