By Nick Malgieri
Use this custard cream as a filling for pastries or cakes. Flavor it according to the directions following the recipe.
Bring the milk to a boil with half the sugar in a 2-quart non-reactive saucepan over medium heat.
Whisk the egg yolks in a bowl with the salt and whisk in the remaining sugar in a stream. Sift the flour over the yolk mixture and whisk in.
When the milk boils, remove it from the heat and