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Individual Puff Puddings

First make the frangipane pastry cream: 1 quart of milk; 2 ounces of butter; 4 ounces of flour; 8 ounces of sugar; 5 eggs. Mix sugar and flour dry; stir into the boiling milk; cook a while, then add the eggs, and simmer 20 minutes. When this is partly cooled beat the yolks of 6 eggs and stir them in a little at a time; flavor with lemon, vanilla or cinnamon extract. Then whip the whites of 8 eggs quite firm and stir them in lightly. Bake either in cups or paper cases, 10 to 15 minutes, in a brisk oven. Sift on the top of each some powdered sugar flavored with vanilla powder or lemon zest. No sauce required. The chocolate pastry cream, and others to be found in "Cream Fillings" can be used in precisely the same way.