Mix the eggs and add the sugar, flour and salt to them. Stir well. In a trickle, pour in the boiled warm milk. Beat the resulting mixture well, and then boil for a few minutes, taking care not to burn it.
Remove from the heat. Add the vanilla and butter. Stir the cream and cool it, then pour it into large glasses. Cut the apricots in half and stew with a little sugar and butter.
Add them to the cream. Serve chilled.