Ingredients

• 1 cup heavy cream
• 1 cup milk
• 6 large egg yolks
• 1/2 cup (3 1/2 ounces) sugar
• Pinch table salt
• 1/4 cup unbleached all-purpose flour
• 4 tablespoons cold unsalted butter, cut into four pieces
• 1 1/2 teaspoons vanilla extract

Chocolate Ganache

• 1 cup heavy cream
• 4 tablespoons butter
• 8 ounces bittersweet chocolate, chopped fine

Directions

Heat half-and-half in medium saucepan over medium heat until just simmering.  Meanwhile, whisk yolks, sugar, and salt in medium bowl until smooth.  Add flour to yolk mixture and whisk until incorporated.  Remove half-and-half and, whisking constantly, slowly add 1/2 cup to yolk mixture to temper.  Whisking constantly, return tempered yolk mixture to half-and-half in saucepan.

Return saucepan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.  Reduce heat to medium-low and continue to simmer, whisking constantly, 8 minutes.

Increase heat to medium and cook, whisking vigorously, until bubbles burst on surface, 1 to 2 minutes.  Remove saucepan from heat; whisk in butter and vanilla until butter is melted and incorporated.  Strain pastry cream through fine-mesh strainer set over medium bowl.  Press lightly greased parchment paper directly on surface and refrigerate until set, at least 2 hours and up to 24 hours.