Custard is the thick brother of crème anglaise.
Put the milk in a saucepan and scrape in the vanilla bean seeds; add the vanilla bean pods as well. Bring to a low simmer and heat for 10 minutes.
Beat the egg yolks with the sugar and flour until foamy and the sugar has dissolved. Scoop the vanilla bean pods out of the milk and pour a portion of the hot vanilla milk in with the beaten eggs. Stir well and pour everything back into the pan. Bring to a gentle boil and stir for about 3 minutes, until the custard has sufficiently thickened.
The custard is ready when it has the consistency of thin yogurt. Let cool and refrigerate with a sheet of plastic wrap directly on top of the custard so it doesn’t form a skin.
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