In a medium pot, bring the milk and cream to a simmer. Meanwhile put the yolks in a medium bowl and whisk the sugar in gradually. It's a lot of sugar, so don't dump it in all at once or it will be difficult to incorporate. Whisk in salt. Once the dairy begins to simmer, whisk some of the dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk egg mixture into the pot of cream. Turn heat to medium low. Stir constantly with a rubber spatula, making sure to scrape all along the bottom of the pot to avoid curdling.
