Whisk the egg yolks with the coconut sugar until the mixture becomes pale and creamy.

Gradually add the flour, then pour in 3/4 cup cold milk (200 mL) and mix well.

In a saucepan, heat the remaining 3/4 cup milk (200 mL) with the vanilla extract over medium heat. Add the previous mixture and stir constantly until it thickens.

Pour into ramekins and chill in the refrigerator for at least 4 hours or overnight.