Beat the egg yolks in a saucepan with a whisk. Add the sugar and salt and continue beating for 2 minutes until the yolks are thick and light. Beat the sifted flour with the egg yolk, followed by all the milk - first drop by drop keep beating with the whisk so that no lumps are formed.
Bring the filling briefly to a boil over medium heat and stirring constantly with the whisk. Now reduce the heat and keep stirring. Heat the cream for about 2 minutes (without boiling) until it is thick.
Put the cream in another bowl, beat in the butter and vanilla and cover with cling film. The film must be placed directly on the cream so that no skin forms.
Let the cream cool for several hours. Before use, stir in some milk so that the cream is not too firm (but not too thin either!).
The cream is also very suitable for filling cakes.
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