Craig Claiborne's Pastry Cream

Preparation

1. Step 1

   Blend 1 cup of the milk and the cream in a saucepan and bring to a boil.

2. Step 2

   As mixture is heating, put egg yolks and sugar in a mixing bowl and beat until pale yellow. Add cornstarch to yolk mixture and beat well. Add remaining ½ cup milk and beat until blended.

3. Step 3

   When milk and cream are at a boil, remove from heat. Add yolk mixture, beating rapidly with a wire whisk.

4. Step 4

   Return to the heat and bring to a boil, stirring constantly with the whisk. When thickened and boiling, remove from heat and add Grand Marnier. Let cool, stirring occasionally.