Breakfast Custard (6 servings) 2 Tablespoons all-purpose flour scant pinch of salt 2/3 cup granulated sugar 2 Tablespoons cornstarch 4 large egg yolks (or 2 to 3 large yolks or 2 whole large eggs) 2 1/2 to 3 cups milk 2 teaspoons vanilla extract 2 tablespoons unsalted butter - cut up Whisk together the flour, salt, sugar, and cornstarch in a saucepan. In a mixing bowl, whisk the milk into the yolks (or whole eggs), then whisk them into the sugar-starch mixture. Whisk well to be sure all the cornstarch and flour is mixed. Set the pan over medium heat and cook the custard mixture for about 12 minutes, until it thickens and comes to a boil: Stir with a wooden spoon on and off for the first 5 minutes, then stir constantly for about 7 minutes longer, until the mixture thickens. Stir in the butter and the vanilla extract. If you suspect that the cream may be lumpy, pass it through a strainer set over a bowl. Spoon into a bowl. This is a regional favorite in the WV mountains where we always ate this custard over hot fluffy biscuits. Mr Breakfast would like to thank annareeb for this recipe. Recipe number 1397. Submitted 12/14/2004.