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In a medium sized saucepan set over medium heat, whisk together 2 and 1/2 cups of the milk, sugar, salt and vanilla bean. Keep stirring until the sugar completely dissolves.
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In a small bowl, whisk together the corn starch, flour, egg yolks, and the remaining 1/2 cup of the milk until no lumps remain.
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Pour about 1/2 cup of the hot milk mixture into the small bowl with the egg yolks. Mix well until well blended. Then transfer the contents of the bowl back into the medium saucepan. Keep heating until the mixture becomes thick like pudding.
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Remove the custard from the stove and pour it into a large bowl with a fine mesh strainer on top. Add the butter and vanilla extract and stir until smooth. Chill in the refrigerator until ready to use.
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Once the currants have plumped up, pour them into a fine mesh strained and push down on them to release as much liquid as you can. Then fold them into the custard until ready to fill.
