Instructions

Cut the kernels from the cobs. Puree the corn in a blender or food processor until smooth. Cut the cobs in 1/2.
In a small saucepan combine the milk, cream and pureed corn, corn cobs and 1/2 of the sugar. Heat over medium-high until the milk is scalding, be careful not to let it boil over.
Turn off the heat, cover the pot and allow to steep for 1/2 hour. Remove the cobs from the pot and set aside. Reheat the milk mixture to scalding.
While the milk is heating, whisk together the yolks, the remaining sugar and the salt.
Whisk the scalding milk into the yolk mixture then return the entire mixture to the saucepan. Heat over medium low, stirring constantly, until the mixture thickens enough to coat the back of a wooden spoon or spatula.