Boil <quantity>500<unit>ml</unit></quantity> of milk

Scrape the seeds out of <quantity>1</quantity> vanilla bean

Add the vanilla seeds to the milk

Hydrate <quantity>3</quantity> gelatin leaves in a small bowl of water

Add <quantity>4</quantity> egg yolks and <quantity>85<unit>ml</unit></quantity> of white sugar to a bowl. Whisk until combined

Add <quantity>55<unit>g</unit></quantity> of sieved all-purpose flour

Whisk to combine

Pour <quantity>⅓</quantity> of the milk into the bowl to warm up the yolks. Whisk continuously and keep the heat on

Add the tempered mixture of the bowl to the boiled milk. Let it boil for another 5m, whisking constantly until it thickens

Remove from the heat and add <quantity>75<unit>g</unit></quantity> of butter. Mix until fully combined

Add the gelatin leaves to the pot

Whisk to incorporate

Transfer to a recipient and cover it with cling film, pressing it against the surface to prevent a skin from forming

Place it in the refrigerator while it's still hot

Whisk <quantity>37.5<unit>g</unit></quantity> of chantilly cream

Beat the chilled custard in a stand mix with the whisk attachment and slowly add the whipped cream

Move to a serving bowl. The vanilla custard is ready

Enjoy! You can use it as a base for a tart!