Creme Patissiere (Pastry Cream)

80g egg yolks
500ml milk
50g flour
150g granulated sugar
1/3 vanilla bean

(make 780g)
dessert sauce

1.Scrape the seeds out of a vanilla bean using the back side
of a knife.
Place the milk in a heavy saucepan and add the vanilla seeds
and an empty pod. Bring to a boil.

2. In a mixing bowl, whisk together the egg yolks, the sugar
and the flour.

3. Pour the milk mixture into the egg mixture, stirring.
Pour it through a fine strainer into the saucepan.

4. Cook the sauce over medium heat, stirring constantly until
boils and thickens.

5. Remove it from the heat and pour it into a clean bowl.
Chill it over water bath and cover the surface with a plastic wrap,
and keep refrigerated.

Keep refrigerated the cream and use up in a day.

Compare to anglaise sauce