b'I N G R E D I E N T S Vanilla CustardBudino di Vaniglia2 cups half-and-half1 teaspoon vanilla extract1 cup sugar In a large saucepan, heat the half-and-half over medium heat. cup flour1 tablespoon cornstarch Mix all the remaining ingredients in a large bowl with a wire whisk. When the 6 egg yolks half-and-half is hot, add half of it in a slow stream to the egg mixture, stirringcontinuously. Add the other half and continue stirring. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches a creamy consistency, about 6 to 8 minutes. Transfer to a bowl, cover with plastic wrap, and refrigerate up to 3 days.97'