In a large saucepan, combine heavy cream, whole milk, 1/2 cup granulated sugar, vanilla bean, and scraped seeds.  Over medium heat, stir constantly until cream mixture comes to a gentle boil.  Remove from heat.

In a medium size bowl, whisk egg yolks, whole eggs, 1 cup granulated sugar, and cornstarch.  Whisk until mixture is pale yellow.

Slowly whisk about 2 cups of hot cream mixture into egg mixture, whisking constantly.  Return egg mixture to cream mixture in pot and bring to a simmer.  Stir constantly to thicken mixture (about 4-5 minutes).  Strain mixture through a sieve into a clean bowl.*  Cover with plastic wrap, placing wrap directly on pastry cream’s surface to prevent a skin from forming.  Chill in refrigerator for about 4 hours.