Creamy and smooth french pastry cream for all dessert filling
In a medium bowl, mix the eggs, cornstarch, and 1/4 cup of the half-and-half. Set aside next to a sieve over a bowl.
Rub the vanilla paste into the sugar in a medium saucepan, then pour in the rest of the half-and-half, and salt.
Bring the sugar mixture to a full boil, then slowly drizzle four tablespoons into the egg mixture while stirring. Bring it back to a boil over medium heat.
Stain the egg mixture, then pour it into the saucepan.
Use a whisk to stir until thickened, about 40 seconds, or until it reaches 180F.
Add the butter and stir until it's completely melted, then transfer to a bowl or a container.
Place a piece of plastic wrap over the creme and let cool at room temperature for one hour, then refrigerate for up to three days.