-
Whisk together egg yolks and sugar
-
Heat milk, cream, and cornstarch over medium until steamy
-
Temper eggs by whisking hot milk mixture into eggs one 1/2 cup at a time
-
Add tempered eggs back into milk pot, increase heat
-
Whisk and scrape sides until mixture just starts to bubble, remove from heat
-
Continue whisking
-
Add vanilla and butter, stirring until butter melts
-
Pour through fine mesh sieve
-
Cover with plastic wrap touching all surfaces of pudding to prevent skin