Combine <quantity>150<unit>g</unit></quantity> of sugar, <quantity>30<unit>g</unit></quantity> of all-purpose flour, and a pinch of salt in a bowl

Scrape off the seeds from <quantity>¼</quantity> vanilla bean. Add the pod and seeds to the bowl

Separate <quantity>3</quantity> egg yolks and add to the bowl

Add <quantity>225<unit>ml</unit></quantity> of whole milk to a saucepan over medium heat and bring to a simmer. Turn off the heat

Whisk the yolk, sugar, and flour mixture until everything is combined and homogeneous

Pour the hot milk into the bowl, little by little. Whisk well after every addition until combined

Transfer it to a saucepan over medium heat and boil for 1m. Whisk constantly until a thick and smooth cream is formed. Remove from the heat

Cut <quantity>45<unit>g</unit></quantity> of cold butter into medium pieces

Add the butter to the cream, in batches, while still hot. Stir constantly until all the butter is combined. The pastry cream is ready

Let it chill completely, with cling film pressed directly against the surface, before using it in your favorite dessert!