Microwave milk in a large Pyrex measure to almost boiling. Mix sugar, flour and salt together, then whisk into hot milk. MW mixture, whisking every 30 second or so, until it comes to a boil and thickens. Beat egg with whisk in another bowl, then pour a little of the thickened milk mixture in, beating constantly. Pour the egg mixture into the larger milk measure, again whisking until smooth. Cook at high power for a minute or two, until the mixture boils, watching closely, then whisk again. At this point you can strain the mixture to make sure no bits of egg have curdled. Chill until very cold. Add vanilla and half and half cream, stir. Freeze in Donvier ice cream maker container according to the directions. The directions for making the custard can be applied to any pudding or pie filling recipe you have that calls for milk, flour, sugar and eggs. No more burned milk! No more "stir constantly." Posted to EAT-L Digest by Jo McGinnis on Feb 15, 1998