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Creme Patissiere

Place three egg yolks in a bowl with two ounces sugar and half ounce flour. Stir well a wooden spoon for two minutes. Place on the range in a small saucepan one and a half gills milk, and as soon as it comes to a boil add half gill cream and pour, little by little, over the yolks, constantly mixing while adding it, and return the whole to the pan; boil for three minutes, continually mixing, remove from the fire, add a teaspoon of vanilla essence and briskly whisk for two minutes, let cool off and use as required.