Creme Patissiere

• 1 litre milk
• 1 vanilla bean
• 12 egg yolks

Using two pots, bring the milk to the boil with the vanilla pod in one, and mix the egg yolks, sugar and flour together in the other. Slowly pour the hot milk into the mixture incorporating it with a whisk. Return to the flame and bring to the boil, stirring with a wooden spoon. Simmer for two minutes, remove from the flame, pass through a sieve into a bowl and allow to cool. Cover with plastic