The Preparation
In a saucepan, combine milk, cream, and sugar. Heat over medium, whisking constantly.
In a separate bowl, whisk egg yolks with cornstarch to make a slurry.
When the milk mixture is warm (not boiling), temper the eggs by slowly whisking a small amount of the hot milk mixture into the egg-cornstarch slurry.
Pour the tempered egg mixture back into the saucepan.
Continue whisking constantly over medium-low heat until the mixture thickens dramatically, about 5-6 minutes.
Remove from heat.
Add butter and vanilla paste, stirring until smooth.
Scrape down the sides of the pot.
Let cool to room temperature (about 30 minutes).
Pour into ramekins or serving dishes.
Refrigerate for at least 2 hours until set.
Serve topped with fresh berries.
