Crème Patissiere

• 300 ml (½ pint) milk
• half a vanilla pod, split in two

Bring the milk, the salt and the vanilla pod to boiling point. Remove from the heat, cover, and leave for 15 minutes to infuse. Whisk the egg yolks and sugar until thick and then whisk in the sifted flour. Remove the pod from the milk (dry it and put it with sugar for vanilla sugar) and bring the milk back to the boil. Whisk the milk into the egg mixture, pour back into the pan and continue to