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1
Beat egg yolks and sugar with whisk in medium saucepan till light in color, about 5 min.
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2
Scald heavy cream and half & half in separate saucepan.
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3
Stir warm cream gradually into egg yolks.
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4
Cook, stirring constantly, over medium-low heat till sauce thickens and coats a spoon; don't allow to boil.
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5
Remove from heat.
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6
Stir in Grand Marnier and orange zest.
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7
Cold to room temperature.
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8
Chill covered till cool.
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9
POACHED PEARS: Squeeze juice from 1 1/2 of the lemons; measure and reserve 3 Tbsp.
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10
of the juice.
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11
Add in remaining juice to large bowl of cool water.
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12
Using corer or possibly small, thin-bladed knife core one pear, leaving stem intact, through the blossom end.
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13
Pare and place in acidulated water, repeat with remaining pears.
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14
Mix 3 c. water, vanilla and sugar in non-corrodible saucepan large sufficient to hold all the pears.
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15
Heat, stirring frequently, over medium heat till sugar dissolves and liquid begins to boil.
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16
Stir in reserved lemon juice.
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17
Drain pears and place in simmering syrup.
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18
Cook uncovered, carefully turning pears occasionally, over medium heat till tender, 35 to 45 min.
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19
Remove from heat.
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20
Cut 4 very thin slices for the remaining lemon half.
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21
Add in to poaching liquid.
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22
Cold to room temperature.
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23
Chill covered till cool.
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24
Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.
