Have ready an ice bath. In a medium bowl, whisk egg yolks with 2 tablespoons sugar and flour until light and pale; set aside.
Place milk and remaining 2 tablespoons sugar in a medium saucepan. Scrape in vanilla seeds; add pod. Bring mixture to a boil. Pour approximately half of just-boiling mixture over reserved egg mixture; whisk to combine. Pour the milk-egg mixture back into the saucepan. Return to a boil, whisking constantly. Cook 2 to 3 minutes.
Pour pastry cream into a medium bowl, and remove vanilla pod. Set bowl over ice bath until chilled.
Lay plastic wrap directly on surface of pastry cream, preventing a skin from forming. Refrigerate until ready to make souffle
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