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Combine the cream and sugar in a saucepan and bring to a boil, but don’t boil.
Meanwhile, whisk the eggs and flour until smooth.
With a mixer on low speed, slowly pour the hot cream into the egg mixture in a thin, steady stream.
Pour everything back into the saucepan. Cook, stirring continuously, until the cream comes to a boil and large bubbles appear.
Blend until perfectly smooth, then cover with plastic wrap directly on the surface.
Refrigerate for 2–3 hours, ideally overnight, then whip until smooth, fluffy and silky.
If you prefer it lighter, add about 200g cold whipping cream and whip again.