5 ears sweet corn or equivalent amount of canned corn
1/2 c. double cream or evaporated skim milk
1/3 c. (2/3 stick) butter
1 tbsp. flour
2 lg. egg yolks
Salt
Sugar

Boil corn until tender; drain, cool, cut kernels off cob.

In a saucepan, melt 2/3 of butter and cream together, stirring, and bring to a boil. Mash remaining butter with flour. When the cream boils, add the butter/flour mixture in little bits. Whisk and cook for 3-4 minutes without allowing it to boil properly. Remove from heat.