Make the Custard: In a pot, whisk together the milk, beaten eggs, sugar, cornstarch, salt, and vanilla extract.

Heat over medium, whisking constantly until the mixture thickens to a custard consistency.

Transfer to a bowl, cover with plastic wrap, and let it cool completely. Set aside.

Make the Dough: In a large mixing bowl, combine warm milk, yeast, sugar, vanilla extract, eggs, and softened butter.

Gradually add the flour, mixing until a dough forms.

Knead the dough on a floured surface until smooth and elastic, then shape it into a ball.

Cover the dough and let it rise for 1 hour.

Assemble the Rolls: Roll out the dough on a floured surface into a large rectangle.

Spread the cooled custard evenly over the dough.

Roll the dough tightly from one end to form a log.

Cut the log into equal pieces using floss or a sharp knife.

Place the rolls into a buttered muffin pan, leaving space between them. Cover and let rest for 15-20 minutes.

Bake the Rolls: Preheat the oven to 180°C (356°F).

Brush the tops of the rolls with the egg wash and sprinkle with almond flakes.

Bake for 35-40 minutes, or until golden brown.

Serve: Let the rolls cool slightly before serving. Enjoy warm with your favorite hot beverage.