Salted caramel creme anglaise (stirred custard)

Heat sugar in a heavy-bottomed pot a little at a time until it melts evenly and caramelizes to a medium amber; it will foam slightly and smoke.

Turn off the heat and carefully deglaze the caramel with a small amount of heavy cream.

Add all the milk and the vanilla bean and turn the heat back on to bring it back up to a full boil.

Whisk the yolks with the rest of the sugar and the salt.

Pour the hot liquid into the yolks a little at a time, about half to two thirds of it, until the outside of the bowl feels hot to the touch, so the yolks do not scramble.

Return the egg mixture to the pot and whisk thoroughly; thicken very gently over very low heat until thick with almost no bubbles.

Cool completely in an ice bath. Use as a sauce, or churn in an ice cream machine.