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.