Instructions: Place the milk and vanilla bean and seeds in a small saucepan. Bring to a boil over medium-low heat.

In a medium bowl, whisk egg yolk and sugar together until pale and creamy. Add flour and mix to a smooth paste. Add half of the boiling milk, and mix well. Return mixture to pan with remaining milk, stirring to mix well. Boil for 1 minute until thickened, stirring constantly. Pass through a fine sieve.

This will keep in the refrigerator for 2 to 3 days. If you make it in advance, be sure to chill it quickly and thoroughly.

This recipe yields about 1 cup.

Yield: 1 cup

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.