1. Over low heat, slowly heat the milk with the vanilla seeds and pod, without boiling. Add half of the sugar. Set aside.

2. In a large bowl, beat the egg yolks with the remaining sugar until thick and pale. Delicately incorporate the flour, whisking until all the flour is mixed.

3. Remove the vanilla pod from the milk. Add 1/3 of the milk to the egg yolk mixture and transfer it to the milk mixture in the saucepan. Whisking constantly, bring to a boil. Reduce heat and continue whisking for two minutes.

4. Remove from heat and pour into a glass bowl. Whisk to help the pastry cream cool. Cover with plastic wrap that touches the cream. Refrigerate until serving time.