Combine cream, milk, half the sugar, salt, and the vanilla bean seeds and pod in a heavy-bottomed saucepan. Bring to a boil over medium heat, then remove from heat.

While the milk mixture comes to a boil, whisk together the eggs and remaining sugar until the mixture lightens to a pale yellow.

Slowly whisk one-quarter of the hot cream mixture into the eggs to temper, then repeat with another quarter. Pour the tempered egg mixture back into the pot with the remaining cream.

Return the pot to medium-high heat, stirring constantly, until the custard reaches 178°F on an instant-read thermometer and coats the back of a spoon. To confirm doneness, run a finger across the back of a spoon coated with custard: if the line holds and does not run, the anglaise is nappant.

Strain the custard through a fine-mesh sieve into a bowl. Press a sheet of plastic wrap directly against the surface to prevent a skin from forming, then cool the bowl over an ice bath before refrigerating.