From the ingredients listed, knead a soft, nonstick dough. Make cones from aluminum foil. Roll out the dough to 1/4″ (0.5 cm) thick and 3/4″ (2 cm) wide.
Wrap a strip of dough around each cone. Bake them in a preheated 356°F (180 °C) oven until reddened. After baking, while still warm, remove the aluminum foil cones (it's easier).
For the cream, pour nearly all of the milk and the sugar in a pot. Boil until the sugar melts. Beat the eggs, flour and remaining milk well. Add this mixture in a thin trickle to the boiling milk.
Stir nonstop and once thickened, let it simmer for about 1 min., then remove from the stove. To the hot cream, add the vanilla and butter, while stirring until it melts.
Fill the cones with the prepared cream. You can sprinkle chocolate sprinkles on top. If you leave them overnight, the cones will soften.