Creme Patissiere

• 500 ml (17 fl oz/2 cups) milk
• 125

Put two-thirds of the milk into a saucepan and add half the sugar and the vanilla bean and seeds. Bring to the boil, then stand for 10 minutes. Whisk the egg yolks and the remaining sugar in a bowl until pale. Mix the remaining milk with the flour, then strain through a chinois or fine sieve into the egg mixture.

Remove the vanilla bean and strain the milk infusion into