Pastry Cream

In a saucepan, whisk the egg yolks while gradually adding the sugar and salt. Continue whisking until the mixture is thick and pale yellow.

Whisk in the flour until smooth.

Gradually add the hot milk or half-and-half, beginning with a small drizzle and whisking constantly to temper the egg mixture.

Place the saucepan over medium-low heat and continue whisking, slowly at first and then more vigorously, until the mixture comes to a boil.

Reduce the heat and simmer slowly for 2-3 minutes, stirring constantly with a wooden spoon to cook the flour and prevent lumps.

Remove from the heat and stir in the vanilla extract.

Transfer the pastry cream to a bowl and cover the surface with plastic wrap to prevent a skin from forming.

Let the pastry cream cool completely before using.

Store refrigerated for up to 3 days.