1. Heat milk and cream in a heavy saucepan over medium-low heat just until bubbles and steam appear (do not boil).
2. Reduce heat to low. Whisk together egg yolks, sugar, and salt in a bowl; gradually whisk in one-fourth of hot milk mixture. Gradually add warm egg mixture to remaining hot milk mixture, whisking constantly; cook, whisking constantly, 7 minutes or until mixture thinly coats the back of a wooden spoon. Remove from heat. Whisk in vanilla.
3. Pour though a fine wire-mesh strainer into a bowl. Serve warm.
Brought to the table by blogger Nealey Dozier (dixiecaviar.com).