Peel cantaloupe, cut in half and scoop out the seeds. Cut fruit into bite-sized chunks and place into large saucepan.
Cook the fruit chunks over low heat, mashing with a potato masher until the juices are released and come to a gentle boil.
Puree the hot fruit in a blender or food processor for one minute until puree is as smooth as possible.
Take 2 cups of puree and put it back in the saucepan. Set aside any extra for another time.
Mix the flour, sugar and salt in a small bowl.
Add cornstarch to 1/2 tsp. water in small cup and stir.
Add flour and cornstarch mixtures to fruit puree and whisk together, cooking over low heat.
Cook and stir until thickened. This will only take a few minutes.
Whisk egg yolks together in a small bowl until blended. Whisk a small amount of hot fruit mixture into eggs, whisking constantly. Add egg mixture back into saucepan, whisking constantly.
Cook and stir filling for 3-5 minutes until very thick and holds a shape when dropped from spoon.
Set filling aside to stay hot.