Vanilla mousseline cream

Directions

1. Split the vanilla pod in half lengthwise and scrape out the seeds using the tip of a knife. ≈ 3 min
2. In a saucepan, combine the milk, half of the sugar, the pod, and the seeds, and bring to a boil. ⏱ ≈ 10 min
3. While doing this, whisk the yolks with the remaining sugar until they become pale, then add the flour. ⏱ ≈ 10 min
4. Remove the milk from the heat and strain it to remove the casing. ≈ 3 min
5. Gradually add it to the yolks while whisking: adding it all at once could cause the yolks to curdle. ⏱ ≈ 10 min
6. Turn the mixture back into the saucepan through a colander, and heat over low heat, stirring constantly. ⏱ ≈ 10 min
7. Once the foam disappears, the cream begins to thicken: continue until it is thick. ⏱ ≈ 10 min
8. Pour une meilleure texture, place the mixture in a bowl, cover it with cling film (or lightly grease it with butter) to prevent a skin from forming. ≈ 4 min
9. Take the butter out of the refrigerator so that it softens into a spreadable consistency while the cream cools. ⏱ ≈ 2 hr
10. Whip the chilled cream, then gradually incorporate the butter in 3 or 4 additions, preferably using an electric hand mixer to ensure it is well incorporated. ⏱ ≈ 20 min