Heat the Milk:

• In a medium saucepan, pour the milk and add the vanilla (either the extract or the seeds from the vanilla bean).

• Heat the milk over medium heat until it is warm but not boiling, stirring occasionally. If using a vanilla bean, remove it once the milk is warm and discard it.

Whisk the Egg Yolks and Sugar:

• In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and smooth.

• Add the flour and continue whisking until fully combined, creating a smooth paste.

Temper the Eggs:

• Gradually pour the warm milk into the egg mixture, a little at a time, while continuously whisking to avoid scrambling the eggs. This process is called tempering, which gently raises the temperature of the eggs without cooking them too quickly.

Cook the Custard:

• Pour the egg mixture back into the saucepan and return it to medium heat.

• Whisk constantly to prevent the custard from curdling or sticking to the pan. Continue cooking for 5-7 minutes until the custard thickens and reaches a pudding-like consistency.

• If it becomes too thick, you can add a little extra milk to adjust the consistency.

Cool the Crema Pasticcera:

• Once the custard has thickened, remove the pan from the heat.

• If using a vanilla bean, remove it from the mixture now.

• Transfer the crema pasticcera into a clean bowl, cover it with plastic wrap, and place the wrap directly on the surface of the custard to prevent a skin from forming.

• Allow the custard to cool to room temperature, then refrigerate it for at least 2 hours before using.

Serve or Use:

• Once chilled, the crema pasticcera is ready to be used as a filling for pastries, tarts, or cakes.

• It can also be served on its own with fresh fruit or used in other Italian desserts.