For the Crème anglaise
Combine the milk, cream, half the sugar, vanilla and the salt in a saucepan and bring to a simmer over medium heat, stirring gently with a wooden spoon. Remove from the heat, cover and let the mixture steep for 15 minutes. Meanwhile, blend the egg yolks with the remaining sugar. Add the hot cream gradually in to the egg mixture, stirring constantly with a whisk. Return the mixture to the saucepan and place over medium heat. Cook gently while stirring with a spoon until the mixture thickens and the temperature has risen between 75C and 80C. Serve or cool down rapidly and store in the fridge.