Boston Cream Pie-New

Heat half and half in saucepan until simmering. Whisk yolks, sugar, and salt together. Add flour to yolk mixture and whisk until incorporated. Remove half and half from heat and add 1/2 cup of half and half to yolk mixture to temper. Add yolk mixture to half and half, whisking constantly. Return to medium heat, whisking constantly for one minute. Reduce to low and continue to simmer and whisking for 8 minutes. Increase heat to medium and whisk for 2 minutes. Remove from heat and whisk in butter and vanilla. Strain through a fine strainer. Press lightly greased parchment paper directly on the surface and refrigerate 2-24 hours.
Grease two 9 inch round pans, line bottoms with parchment paper, then grease the pepper. Whisk flour, powder, and salt together. Heat milk and butter in saucepan over low heat until butter is melted. Remove from heat and add vanilla and cover to keep warm.
In a mixer with a whisk, whip eggs and sugar at high speed until light, 5 minutes. Add hot milk mixture and whisk by hand until incorprated. Add dry ingredients and whisk by hand until incorporated.
Divide batter evenly into pans. Bake in the middle in the oven at 325° for 20-22 minutes, switching and rotating pans half way through baking. Cool on wire racks until completely cool, invert on racks and remove paper. Whisk the filling to blend and spread between layers. Refrigerate while making frosting.
Bring cream and corn syrup to simmer over medium heat. Remove from heat and add chocolate. Whisk gently until smooth-30 seconds. Let stand, whisking occasionally, until thickened slightly, about 5 minutes. Pour over cake, chill 3 or up to 24 hours.