Grand Marnier Pastry Cream
Use as a filling for cakes, cream puffs, éclairs and Napoleons.
- 2 large eggs
- 2 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 2 cups half-and-half
- 2 tablespoons butter, softened
- 2 tablespoons orange liqueur
- Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in
half-and-half. Cook over medium heat, whisking constantly, until mixture comes to
a boil. Cook for 1 minute or until mixture is thickened and bubbly.
- Remove from heat; whisk in butter and orange liqueur.
- Cover and chill 4 hours
Makes 3 cups.