Craig Claiborne's Pastry Cream

1. 1

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

2. 2

   As mixture is heating, put egg yolks and sugar in a mixing bowl and beat until pale yellow.

3. 3

   Add cornstarch to yolk mixture and beat well.

4. 4

   Add remaining 1/2 cup milk and beat until blended.

5. 5

   When milk and cream are at a boil, remove from heat.

6. 6

   Add yolk mixture, beating rapidly with a wire whisk.

7. 7

   Return to the heat and bring to a boil, stirring constantly with the whisk.

8. 8

   When thickened and boiling, remove from heat and add Grand Marnier.

9. 9

   Let cool, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.