St. Honore Cream

Into a saucepan put ten egg-yolks and half a pound of sugar, one ounce of common flour and one ounce of rice flour; dilute with a pint of boiling milk into which half a vanilla stick has been infused. Put the saucepan on the fire and stir incessantly till the ingredients become consistent and are about to boil, then suppress the vanilla. Have twelve egg-whites already beaten to a stiff froth, incorporate them into the cream, beating it briskly with a spoon.