Combine the whipping cream, milk, salt, and all but a couple of tablespoons of the white sugar in a small saucepan. Heat over medium low until the mixture is hot and steaming, stirring occasionally.

While the cream and milk are heating, stir the rest of the sugar into the egg yolks in a separate small mixing bowl. Once the milk is hot, slowly stir about 1/2-3/4 cup into the egg yolks, whisking as you do to avoid cooking the egg yolks.

Pour it all back into the pan and continue to cook over medium low, stirring constantly to avoid scorching. The creme anglaise is ready once the mixture coats the back of a spoon dipped into it.

Remove it from the heat and pour through a strainer into a clean bowl. Mix in the vanilla extract. Place a layer of plastic wrap directly onto the top of the cream to avoid a skin forming as it cools, and refrigerate until completely chilled.

The creme anglais can be served warm or cold, and will keep in the refrigerator for 6-7 days.