Pastry Cream

In a heavy saucepan over medium heat, combine 1 1/2 cups of the milk, the cream and sugar and bring almost to a boil, whisking once or twice to dissolve the sugar. While this mixture is heating, place the cornstarch in a small bowl and add 1/2 cup of the milk, stirring to dissolve the cornstarch. Add the remaining 1/4 cup milk, the whole egg, egg yolk and vanilla. Whisk together until smooth.

When the hot milk mixture is about to boil, pour in the cornstarch mixture, whisking continuously until completely blended. Continue to heat the mixture, whisking constantly, until it boils and thickens to the consistency of custard pudding. Remove from the heat, pour into a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely before using or refrigerating. Refrigerate for up to 1 week before use.