Crema fritta

In a heavy-bottomed saucepan, combine 500 grams of whole milk with the scraped seeds from 1 vanilla bean and the empty vanilla pod. Bring the whole milk to a gentle simmer over medium heat, then remove from heat and let infuse for 10 minutes. Remove the vanilla pod.

In a separate bowl, whisk together 80 grams of egg yolks, 150 grams of granulated sugar, 50 grams of 00 flour, and 2 grams of salt until smooth and pale.

Gradually pour the warm whole milk into the egg yolk mixture, whisking constantly to prevent the egg yolks from scrambling.