Set all but 1/2 cup of the milk to warm over low heat with the vanilla bean (if using extract, add it later).
Meanwhile, lightly whisk the yolks in a medium mixing bowl to break them. Sift the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining 1/2 cup of milk, being careful to eliminate any lumps.
By this time, the milk on the stove will be about ready to boil. Remove and discard the vanilla bean (or add the extract) and slowly whisk the warmed milk into the egg mixture. Return the cream to the pot and continue cooking over low heat, stirring gently, until it barely reaches a simmer. Count to 120 while stirring constantly and it’s done. (Note: Depending on your eggs and milk, it may thicken to the proper consistency before it simmers. If it reaches roughly the consistency of commercially prepared plain yogurt of the sort that will pour from the cup, it’s done.)
Transfer it to a bowl and let it cool; place some plastic wrap directly on the surface of the cream to prevent a skin from forming as it cools.
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