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1 In A Medium Sized Heat-Safe Bowl (Metal, Ceramic, Or Glass), Whisk Together The Egg Yolks Until Well Blended. Set Aside. 2 Pour The Cream Into A Metal Bowl Set In A Larger Bowl Of Ice And Set A Medium-Mesh Sieve On Top. Set Aside. 3 In A Medium Thick-Bottomed Saucepan On Medium Heat, Melt The Butter Cook It, Stirring Constantly, Until It Just Begins To Brown. Add The Brown Sugar And Salt. Stir Until The Sugar Completely Melts. 4 Slowly Add The Milk, Stirring To Incorporate. It Will Foam Up Initially, So Make Sure You Are Using A Pan With High Enough Sides. Heat Until All Of The Sugar Is Completely Dissolved. Do Not Let Boil Or The Mixture May Curdle. 5 Whisk In Hand, Slowly Pour Half Of The Milk And Sugar Mixture Into The Eggs, Whisking Constantly To Incorporate. Then Add The Warmed Egg Mixture Back Into The Saucepan With The Remaining Milk Sugar Mixture. 6 Stir The Mixture Constantly Over Medium Heat With A Wooden Or Heatproof Rubber Spatula, Scraping The Bottom As You Stir, Until The Mixture Thickens And Coats The Spatula, About 5-7 Minutes. 7 Pour The Custard Through The Sieve And Stir It Into The Cream. Add Vanilla And Stir Until Cool Over The Ice Bath. Chill Mixture Thoroughly In The Refrigerator. 8 While The Mixture Is Chilling, Preheat The Oven To 350
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