In a medium saute pan combine whipping cream, half and half, and salt.

Over medium heat whisk the milk mixture until the sugar dissolves and is hot to the touch. Around 160 degrees.

Whisking as you are pouring, pour about ⅓ of the milk mixture into a separate bowl with the egg beaten egg yolks. This is tempering the egg mixture.

Then pour tempered egg mixture back into the pan with the milk mixture and continue whisking.

Whisk mixture over medium heat until it is thick enough to coat the back of a wooden spoon.

Strain custard through a sieve to get the lumps out.

Mix vanilla into the sieved custard and let cool.

Once cooled place a piece of plastic wrap onto the surface of custard to avoid a “skin” forming.