A Pastry Classic for making Cremes, Mousses, Entremets and Fillings.

250 - Sugar
100g - Plain Flour
6 - Egg Yolk
2 - Whole Eggs
1000g - Milk
2 - Vanilla Pod

Boil the milk with the halfed vanilla pods. Temper the yolks and eggs by whisking up with the sugar untill light and fluffy then ladl in some hot milk. pour the egg/sugar/milk mixture back to the rest of the milk. Whisk in the flour and cook out for 4 - 5 mins wisking continuessly. Cool before use.