Crème Pâtissière

• 4 egg yolks
• 2 ounces sugar
• 2 teaspoons flour

Beat yolks and sugar together until mixture is fluffy and lemon-coloured. Mix in flour, then add milk and vanilla and mix thoroughly. Place mixture in top of a double saucepan and cook over water, stirring constantly, until it reaches boiling point. Boil for 2 minutes; remove from heat; put through sieve and allow to cool.