Step by step
Make the Italian custard working 6 egg yolks with 150gr of sugar, adding the milk and 50gr of sifted flour. Bring to simmer mixing all the time.
Tips
As far as the shape of your dessert is concerned, feel free to choose the one you like best!
Trivia
This Italian pudding is called "diplomatic" as it was brought by a diplomat to Francesco Sforza, Duke of Milan, in 1454. Its origin is therefore Medieval.