4 level tablespoons flour
1 1/2 cups whole milk
1/2 cup cream or half and half
3 large egg yolks, beaten (reserve whites for meringue)
1/8 teaspoon salt
1 teaspoon vanilla extract
Melt butter in a medium saucepan and stir in brown sugar until butter is absorbed and mixture resembles apple butter. Remove from burner.
In a large bowl, whisk flour and salt with milk and cream, until smooth. Add beaten egg yolks and whisk until frothy. Add flour mixture to saucepan with sugar/butter mixture and whisk well. Return to burner and cook over medium-low heat until pudding thickens, stirring constantly. Remove from heat and mix in vanilla.
Cover with plastic wrap and refrigerate for 3 hours before serving.