Old-Fashioned Pastry Cream

This came from a day of pastry adventures. This cream tastes good and is versatile.

Old-Fashioned Pastry Cream
1/2 cup sugar
5 Tbsp. flour
pinch of salt
2 cups milk
2 egg yolks, beaten
1 tsp. vanilla

In saucepan, combine sugar, flour and salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, and then pour a small amount of hot liquid into the egg yolks and stir. (This is called tempering the eggs and prevents them from instantly cooking.) Return the egg yolks to the saucepan and stir, over heat, until the mixture starts to bubble again. Remove from heat and add vanilla. Cover and chill.