Set a pot of fresh milk on medium heat. Wet in the meantime, whisk the eggs, egg yolks and sugar together. When the sugar dissolves, add the corn starch, whisk together until mix well.

Pour half of the hot milk into the egg bath, stir to combine. Pour the whole thing back into the pot. Continue to simmer until custard thickens. Add butter and vanilla paste turn off heat, stir to combine. Set aside to cool completely by covering with plastic wrap over the custard. Cool and put in the refrigerator for 3 hours.