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In a 1 ½- to 2-quart enameled or stainless-steel saucepan, vigorously beat the ¼ cup flour and ½ cup of the light cream into a smooth paste with a wire whisk
Gradually beat in the rest of the cream, salt and sugar. Split vanilla bean, scrape seeds into cream mixture, and drop pod in there too.
Cook over moderate heat, still beating vigorously, until the mixture is thick and smooth. Remove from the heat.
In a small bowl combine ¼ cup of the hot sauce with the egg yolks. Slowly pour this mixture in a thin stream into the pan, whisking constantly. Cook over low heat for 1 or 2 minutes, stirring all the time, but do not let it boil.
Remove from the heat and stir in the softened gelatin. Set the pastry cream aside to cool.