|Milk||1⁄2 Cup (8 tbs)|
|Vanilla bean/1 teaspoon vanilla essence||1|
|Sugar||1 Cup (16 tbs)|
|Plain flour||1⁄4 Cup (4 tbs)|
Bring milk to the boil with vanilla bean, if using, and set aside. Mix sugar and flour together, add eggs and egg yolks and beat until thick and pale. Remove vanilla bean from milk or add vanilla essence, if using, and gradually pour milk into egg mixture, stirring constantly until well blended. Return to the saucepan and cook over gentle heat, stirring, just until boiling point. Remove from heat and continue stirring for a few minutes to release steam. Turn into a bowl to cool and chill, covered with plastic film laid directly on the surface of the cream, until needed. Makes about 2 cups.