1/2 vanilla bean

1 cup (250 ml) milk

1/3 cup (75 ml) sugar

1/4 cup (60 ml) flour

1 egg

With a sharp knife, split the vanilla bean in half to open it. Remove the seeds. In a saucepan, heat the milk with the vanilla seeds and pod.

In another saucepan, combine the sugar and flour. Stir the egg and whisk until the mixture lightens in colour. Whisk in a little hot milk to temper the egg mixture and continue with the remaining milk. Cook over medium heat, stirring with a whisk. Remove from the heat at the first sign of a boil.

Set aside in a bowl and cover with plastic wrap. Let cool. Refrigerate until completely chilled, about 1 hour and 30 minutes.

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