|Milk||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||5 , beaten|
Melt butter in top of double boiler, blend in flour, and add milk and cream slowly.
Cook over direct heat, stirring constantly, until boiling point is just reached.
Stir in the sugar and salt.
Stir slowly into the well-beaten egg yolks; then pour back into the double boiler and cook over simmering water, stirring constantly until custard just coats a metal spoon.
Remove from heat, stir in the vanilla, and chill before serving.