In a medium heatproof bowl, whisk to combine the sugar, salt, yolks and vanilla seeds until completely smooth, set aside. In a large saucepan, set over medium to medium high heat, combine the cream and milk and cook until small bubbles start to form around the edges of the pan and the mixture is hot.

Remove milk mixture from the heat.

Slowly drizzle the eggs into the hot cream mixture, whisking constantly. (Hint: Place the saucepan on a folded kitchen towel to give you a better surface to secure the hot saucepan.)

Place your saucepan back on the heat to medium-low and cook, stirring constantly, until thickened and the mixture coats the back of a spoon, 5 to 7 minutes.

Remove from the heat and strain the custard into a large bowl. (Hint: Don’t skip the straining step, it is important to the quality you get in the end)

Place the bowl containing the custard mixture, in an ice bath and cool the custard, stirring occasionally.

Store the custard bases individually, in the refrigerator until ready to churn.*