Bring the milk to a boil with half the sugar in a
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 whisk one-third of it into the yolk mixture. Return the remaining milk to a boil and, beginning to whisk the milk first, pour in the yolk mixture. Continue whisking constantly until the cream thickens and comes to a boil. Allow to boil, whisking constantly, for 30 seconds.
Remove from the heat, whisk in the vanilla, and pour into a clean nonreactive bowl. Press plastic wrap against the surface and refrigerate until cold. Use the cream within 24 hours.
© 1990 Nick Malgieri. All rights reserved.