How to make
Set aside 5-6 tbsp of the milk and beat them with the eggs and flour. Pour the rest of the milk and sugar in a suitable container, wait for it to boil on moderate heat.
Cut the rolls into slices about 3/4″ (2 cm) wide. After the milk and sugar come to a boil, pour the egg and milk mixture in a thin trickle into them while stirring nonstop.
Stir for another 1-2 min. until the cream thickens a bit, remove from the heat. Leave it to cool but not fully.
Once cooled, arrange 1/2 the cut rolls in a suitable container, pour on 2/3 of the cream, arrange the remaining rolls and finish with the remaining cream.
Spread it out well with a spoon.
