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Split the vanilla bean lengthwise with a paring knife and scrape out the seeds. Combine the milk, 1 cup of the heavy cream, half the sugar (6 tbsp), the vanilla bean pod, and the scraped seeds in a medium saucepan over medium heat, stirring occasionally, until the mixture steams and small bubbles form around the edges, about 5 minutes. Remove from heat and let steep for 15 minutes.
Whisk the egg yolks with the remaining 6 tbsp sugar and the salt in a medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.
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