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 1/4 of the 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 the vanilla.
3. Pour through a fine wire-mesh strainer into a bowl. Serve warm.
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