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Combine the milk, heavy cream, vanilla bean seeds, and the scraped pod in a medium saucepan over medium heat until the mixture just begins to steam and small bubbles form around the edges, about 4–5 minutes. Remove from the heat and let steep for 5 minutes, then discard the pod.
Whisk the pasteurized egg yolks, sugar, and salt together in a medium heatproof bowl until the mixture is pale and slightly thickened, about 1 minute.
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