Fill an enormous bowl with a couple of creeps of ice water and have prepared a medium metal bowl that will fit in the bigger bowl. In a medium pan, bring the milk, cream, and vanilla bean (if utilizing) to a stew over medium warmth. In the interim, in a medium bowl, whisk the yolks, sugar, and salt until thick and pale, around 2 minutes. Take the skillet off the warmth. Whisking continually, gradually empty the hot fluid into the yolk blend; speed until all around mixed.Return the blend to the pot and set the dish over medium-low warmth. Cook, blending continually with a wooden spoon, until the custard thickens somewhat, enough that in the event that you draw a line with a fingertip through the sauce on the back of the spoon, it should hold the state of the line; a moment read thermometer will enroll 175°F. This can take 2 to 10 min., contingent upon your dish and your stove.