Strawberry Cream Pie

Instructions

1. 1

   With a sharp knife, split the vanilla bean in half to open it. Remove the seeds. In a saucepan, heat the milk with the vanilla seeds and pod.

2. 2

   In another saucepan, combine the sugar and flour. Stir the egg and whisk until the mixture lightens in colour. Whisk in a little hot milk to temper the egg mixture and continue with the remaining milk. Cook over medium heat, stirring with a whisk. Remove from the heat at the first sign of a boil.

3. 3

   Set aside in a bowl and cover with plastic wrap. Let cool. Refrigerate until completely chilled, about 1 hour and 30 minutes.