Ingredients:
500ml whole milk
6 large egg yolks
100g sugar
40g cornflour (cornstarch), sifted
2 tsp Grand Marnier liqueur
3 1/2 tbsp unsalted butter, diced
Method:
Add the milk to a small pan and bring gently to a boil. In the meantime, combine the egg yolks, sugar and cornflour in the base of a medium saucepan and whisk together until thick and completely blended. Still whisking all the while take the boiled milk off the heat and drizzle about 60ml of the milk (no more) into the egg yolk mixture. This will temper the mix without curdling the eggs.
Now, whilst whisking constantly, add the remainder of the milk into the egg pan. Place the pan over medium heat and whilst whisking vigourously bring the mixture to a boil. Maintain at a boil, whisking briskly, for about 2 minutes then take the pan off the heat.
Whisk in the Grand Marnier and set the mixture aside to cool for 5 minutes before whisking in the diced butter. Continue stirring until all the butter has melted and blended with the sauce and the pastry cream is smooth and silky.
Scrape the contents of the pan into a clean bowl and cover the top with clingfilm (plastic wrap). Refrigerate until thoroughly chilled and use for your pastries.
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