Vanilla Custard

Ingredients 2 cups half and half 1 teaspoon vanilla extract 3/4 cup granulated sugar ¼ cup bleached all-purpose flour 1/8 teaspoon salt 6 large egg yolks     Heat half-and-half in a saucepan over medium heat adding the vanilla extract Stir together the sugar, flour and salt in a mixing bowl Place the bowl on a damp towel on your working surface this will keep the bowl in place freeing up both hands to work with Whisk in the egg yolks then continue to whisk until well blended Slowly and in a thin stream pour one third of the hot half-and-half into the egg mixture Whisk well as you are pouring to incorporate the egg you must pour slowly and whisk well to avoid cooking the egg Pour the warm egg mixture into the saucepan with the remaining half-and-half all the while whisking Cook over medium heat whisking constantly until the mixture reaches a thick, creamy consistency about 5-8 minutes Remove pastry cream from the hot saucepan into a clean bowl Cover the surface of the pastry cream with a piece of plastic film wrap being sure the surface of the pastry cream is covered to avoid developing a skin then refrigerate immediately The cream is ready to use when it has completely cooled This pastry cream can be made ahead and refrigerated for up to three days   ENJOY!!!