1/4 cup (50 gr) of sugar
1 egg (for egg wash)
powdered sugar to decorate

PREPARATION:

Start by preparing the custard cream (crema pastiera):

Warm up the milk until hot (not boiling).
In a medium-sized pan, whisk the egg yolks with the sugar, vanilla extract, and flour, until light and fluffy.

Add the milk some at a time while whisking, making sure there are no lumps.