Dessert Recipes
Grand Marnier Pastry Cream
Use as a filling for cakes, cream puffs, éclairs and Napoleons.
Yield: 3 cups
Ingredients
- 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
Instructions
- 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 for 4 hours before using.