Put 5 egg yolks and the sugar into a bowl. Whip until the sugar melts, add the sifted flour. 2 to 3 1/2 ounces of flour are needed depending on the use which is made of the custard. It is often used as a more or less thick filling. Mix with a sauce whisk, add the whole egg and beat further until creamy and white. Boil the milk with a small pinch of salt, pour slowly into the mixture, beating continuously. Heat again, bring to a boil while stirring with a wooden spoon to prevent sticking to the bottom. After boiling 2 or 3 times, allow to cool by covering the custard with a generously buttered paper to prevent a crust from forming.
