Directions

1. To prepare cream filling, heat milk in small saucepan just until steaming. Remove from heat.
2. Whisk egg yolks, whole egg, sugar and vanilla in bowl until well blended. Slowly add hot milk while whisking constantly to temper eggs. Add cornstarch; whisk until well blended. Return to saucepan. Cook over medium-high heat 3 to 5 minutes or until custard thickens and starts to bubble,stirring constantly. Transfer to bowl and cover with plastic wrap, pressing directly onto surface of mixture. Refrigerate until firm and completely chilled.
3. To prepare ganache, heat cream in small sauce pan just until steaming. Pour cream over chocolate in bowl. Let stand 1 minute. Whisk vigorously until smooth and shiny. Set aside.