Blend the flour with the yolks and place in a casserole. Pour slowly in the milk, add the cinnamon, extract of lemon, and stir constantly over the fire. When the cream is cooked, make a caramel sauce in a porcelain pot by melting the sugar and cooking to the browning point. Pour this into a serving dish, pour the cream over it and allow to cool.
Twenty-four Little French Dinners (1919).