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To make the chocolate cream, put the milk in a saucepan. Split the vanilla pod lengthways, add to the milk and heat gently to scalding point. In a heatproof bowl, whisk together the egg yolks, 75g of caster sugar and flour. Pour the hot milk over the egg mixture, mixing well, then return the lot to the saucepan and cook gently, stirring all the time until thickened. Pour this pastry cream through a sieve, remove the vanilla pod and chill