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Prepare a bowl of ice, and place a smaller bowl into the bowl of ice with a strainer in it.
In a small saucepan, heat the cream, milk, and vanilla until hot but do not boil.
Meanwhile, whisk sugar and yolks together in a bowl until smooth.
Slowly pour some of the hot milk into the yolk mixture, whisking constantly.
Gradually add yolk mixture back to the pan with the remaining milk mixture.
Cook over low heat, stirring constantly with a spatula until mixture starts to thicken.
The temperature should register 170-180 degrees on a digital thermometer.
The mixture will coat the back of the spatula and when you run your finger through it, it will leave a line that doesn't close back up.
Strain mixture into the bowl set over ice.
Stir occasionally as it cools, then refrigerate until ready to use.
Pour the créme anglaise over the berries and serve.