1/4 cup (55 g) sugar

1 tbsp unbleached all-purpose flour

1 tbsp cornstarch

1 egg

1 egg yolk

1 cup (250 ml) warm milk

1/2 vanilla bean, split lengthwise and seeds scraped

In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk, vanilla bean and seeds. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.

Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate until step 6.

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