1. Beat the yolks with the powdered sugar until whitened. Pour the milk and vanilla essence over them.
2. Put everything on the stove on moderate heat and pour in 2/5 cup (100 g) wheat semolina. Stir intensely for 10 min.
3. Add the butter and boil another 1-2 min. while beating nonstop with a metal whisk.
4. Distribute the creams into glasses, sprinkle with brown sugar and cinnamon to taste.