Cut the vanilla beans in half lengthwise and place in a saucepan with the milk. Let it boil up.
Whisk the egg yolks and sugar in another saucepan. Add the flour and fold in. Pour in the boiling milk and let it boil a few more times at low temperature, stirring continuously with a wooden spatula, until the cream is creamy.
Remove from the heat and cool, stirring occasionally.
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