A vanilla, creamy, silky smooth, crazy delicious pudding/custard mostly used as a filling for pastries such as eclairs, cream puffs and cakes.
In a medium sized sauce pan over medium high heat, bring to a boil the heavy cream, milk and sugar.
In a separate bowl, whisk together the egg, egg yolks, cornstarch and salt until smooth.
After the milk has come to a boil, temper it into the egg/cornstarch mixture. To do this, add about 1/2 cup of the milk into the eggs while mixing vigorously. Add another 1/2 cup while mixing again. This will bring the egg mixture up in temperate so the eggs won’t curdle as easily when added back into the milk.
Pour the entire egg mixture back into the sauce pan and bring to another boil. Continuously stir so it doesn’t curdle and burn. About 3-5 minutes.
Immediately take off the heat and add the butter and vanilla. Stir until the butter is melted and incorporated completely.
Pour into a shallow dish and cover with plastic wrap, sitting directly on top of the pastry cream so it won’t develop an unappetizing skin. Cool in the refrigerator for about two hours or until completely cool.