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Creme Frangipani Vanille

Place in a small saucepan four egg yolks and the white of one; add one and a half ounces flour, one and a half ounces fine sugar; briskly stir with a whisk for five minutes, then dilute with three-quarters of a pint good fresh milk, adding one ounce butter, half stick vanilla and half saltspoon salt. Set the pan on the corner of the range and continually stir for ten minutes; remove the vanilla bean. Brown to a nice golden colour an ounce butter and add it to the preparation; mix well for one minute. Transfer to a bowl and use when cold.