2 c. whipping cream
2/3 c. milk (do not use low-fat or nonfat)
1 vanilla bean, split lengthwise
6 egg yolks
2/3 c. sugar
Pinch of salt

Combine cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Bring to boil. Remove from heat. Cover and let stand 40 minutes to infuse flavor.

Whisk egg yolks, sugar, and salt to blend in medium bowl. Return cream mixture to boil. Whisk into yolk mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain into bowl; discard vanilla bean. Refrigerate until well chilled, about 2 hours.