In a heavy saucepan mix the yolks and sugar mixing without beating (to avoid producing bubbles). Mix in the vanilla extract.

In a separate bowl, sift the flour and cornstarch together and add to the yolks, mix well without beating, again, careful not to make bubbles.

Boil the milk. When the milk comes to a boil remove from the fire.

Immediately pour the milk, very slowly, into the yolk mixture, mixing well without beating (bubble thing again).

Boil this mixture over low heat and stir constantly but slowly (bubbles!) until the cream thickens (like greek yogurt).

Remove from the heat and pour into a glass bowl.

Add the amaretto and mix well. Keep stirring until it reaches room temperature.

Use as filling for your Dominican cake.