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Pudding Saxonne

Two ounces sifted flour, two ounces butter, two ounces fine sugar, half pint milk, four egg yolks, the white of three eggs and half vanilla bean. Place the milk and vanilla in a small saucepan and let come to a boil, then let stand on the corner of the range. Place the flour in another saucepan, pour in the milk, little by little, continually stirring with the wooden spoon meanwhile, add half the sugar and half the butter; stir well while cooking for five minutes, or until it thickens well. Transfer it to a large bowl and let cool off. Lift up the vanilla bean, add the rest of the sugar and butter, as well as the egg yolks, one by one, briskly mixing with the wooden spoon meanwhile. Briskly beat up the white of three eggs to a froth and add them to the rest. Lightly mix the whole for one minute. Then fill six well-cleaned individual pudding moulds with the preparation. Place them on a tin pan; pour in hot water up to one-half the height of the moulds. Place in the hot oven to steam for twenty-five minutes. Remove, unmould on a deep dish, pour a Sabayon sauce over them and serve hot.