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Prepare the Custard Cream:
In a medium saucepan, whisk the egg yolks with sugar until light and creamy.
Add the flour and whisk until fully incorporated.
Gradually add the milk while whisking to avoid lumps.
Cook over medium heat, stirring constantly, until the cream thickens (about 5–7 minutes).
Remove from heat, stir in the vanilla extract.
Let the custard cool completely, covering with plastic wrap directly on the surface to prevent skin from forming.
Prepare the Pastry Rolls:
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