Put the egg yolks,
flour, sugar and vanilla into a saucepan and blend them well. Pour
the boiling milk, a little at a time, into the mixture. Place the
saucepan over the heat and continuously stirring, let the cream
thicken and boil for 3 minutes.
Lift the pan off
the heat, add the butter and pour the the cream into a bowl, stirring
occasionally, to stop a skin forming.
Line a greased
mould with the biscuits soaked in the liqueur, arrange the raisins
and candied fruit on top, then the jam and finally the prepared