cook the milk, whipping cream and vanilla
In a heavy-bottomed pot bring milk, whipping cream and vanilla (if you are using a vanilla pod, discard the seeds and use both the seeds and the empty vanilla pod). Place the pot over medium-high heat and bring to a boil.
In a separate bowl whisk together egg yolks, pinch of salt and sugar. Pour half of the milk mixture over the egg yolks, whisk quickly until well combines. Now return the mixture to the pot, place over low heat and cook, whisking constantly. Cook for about 2 - 3 minutes or until the sauces covers the back of the spoon.TipCook until the sauces reaches 82 °C / 180 °F.
Serve or store
Pour the vanilla sauces through a fine sieve, then let it cool to room temperature. Lightly press the cling film over the sauce, so that is actually touching the sauce - that will prevent the skin from forming. Place in the fridge and store for up to 3 days or serve immediately.