You cooked the slurry, right? You're almost making a very very light roux, or like a pudding base. 72g flour to 360g water should have thickened up once the water started to approach boiling. Just to double-check I looked up a flour based pudding recipe and it's 1/3 cup flour to 2 cups milk - that's 45g flour to 473g liquid, not even counting the eggs and butter! A 1 to 5 ratio should definitely thicken significantly once heated.

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