Step 1Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
Step 2Meanwhile, whisk the yolks together.
Step 3Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.
Step 4Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.
Step 5Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.