For the vanilla pudding, boil the milk with the pod, then scrape out the pulp and add to the milk.
Beat the egg yolks, salt and sugar until creamy and add the flour in batches, sifting if necessary.
Add the hot milk to the egg/sugar mixture, stirring throughout. Return everything to the saucepan and bring to a very brief boil, stirring from again.
Pour the mixture into a cooled, rinsed baking bowl and let the custard cool.