In a medium saucepan over medium heat, combine milk and cream. Stir and slowly bring to a simmer.

In a medium bowl, whisk together the eggs, sugar, and cornstarch until blended well.

Ladle a cup of the hot milk mix over the eggs and whisk immediately. While continuing to whisk pour in the rest of the hot milk into the eggs. This method is called tempering and it prevents you from scrambling your eggs.

Return the custard mixture back into your original saucepan and place over medium/low heat.

Whisk the custard constantly for roughly 6-8 minutes or until it has thickened. Do not let this mixture boil or it can curdle.

Once thickened, remove from the heat and whisk in the butter, vanilla extract, vanilla paste, and salt. The last step is to pass the custard through a sieve to yield you a silky smooth pudding and remove any lumps (please don't skip this step).

Serve the pudding cold as is or with whipped cream and fruit on top. Store the pudding in the fridge for up to 4 days.