Instructions: Combine the milk and half the sugar in a non-reactive saucepan. Whisk once and place over medium heat to come to a boil. Meanwhile, whisk the yolks and salt in a bowl and whisk in the remaining sugar. Sift the flour over the yolks and mix in. When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly.

Continue whisking until the cream thickens and comes to a boil.

Remove from the heat and whisk in the vanilla. Before chilling the pastry cream, recheck the recipe in which it is used for other ingredients to be added before the pastry cream is chilled. Pour the cream into a heat-proof glass or stainless-steel bowl or pan. Press plastic wrap directly against the surface of the cream. Chill immediately. Use the pastry cream by the end of the following day.

Chocolate Glaze:
In the top of a double boiler set over simmering water melt semi-sweet chocolate with unsalted butter. Stir in milk and vanilla and combine the mixture well. Add gradually sifted sugar, beating and beat the glaze until it is smooth.

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