Creme a l'anglaise au Marsala (English Custard with Marsala Wine)

• 3 cups milk
• 13 cup sugar
• 1 1/2 tablespoons flour
• 5 egg yolks
• 2 tablespoons Marsala wine

1. Heat the milk in the top of a double boiler.
2. Mix the sugar and flour in a mixing bowl.
3. Add the egg yolks and blend well.
4. Add the milk, stirring with a wire whisk.
5. Return the mixture to the top of the double boiler and cook over simmering water, stirring constantly, until thickened.
6. Cool quickly by placing the pan in cold water.
7. Strain and add the wine.
8. Chill thoroughly.

milk, sugar, flour, egg yolks, marsala wine

Taken from cooking.nytimes.com/recipes/5069 (may not work)