Beat the egg yolks with the sugar, vanilla and flour until creamy – longer each time, better each time. While stirring throughout, stir in the milk. Gently warm the lump-free cream on the kitchen stove at low temperature until it thickens. Be careful not to do this or the milk will curdle. Crush the walnuts and fold them in, season with a little cinnamon. Whip the cream and fold in. It is very easy to make this with ready-made vanilla pudding.