Grand Marnier Pastry Cream

1. Beat Egg Yolks and Sugar

Using an electric mixer with the paddle attachment set to medium-high speed, mix 5 extra-large room-temperature egg yolks with ¾ cup of sugar for about 4 minutes until the mixture becomes pale and thick.

2. Incorporate Cornstarch

Reduce the mixer's speed to low and add ¼ cup of cornstarch to the egg mixture, ensuring it is well incorporated.

3. Temper with Scalded Milk

Heat 1½ cups of whole milk in a medium saucepan until scalded, then slowly incorporate it into the egg mixture still on low speed.

4. Cook the Custard

Pour the combined egg and milk mixture back into the saucepan and cook over medium-low heat, stirring constantly for about 5 to 7 minutes until it begins to thicken and clump slightly on the bottom.

5. Whisk to Smooth Consistency

Switch to a whisk and gently whisk the custard over low heat until it falls in a ribbon, ensuring a smooth consistency throughout.

6. Enrich with Butter and Liquors

Remove from the heat and whisk in 1 tablespoon of unsalted butter, 1 tablespoon of heavy cream, 1 tablespoon of Grand Marnier, 1 teaspoon of Cognac or brandy, and ½ teaspoon of pure vanilla extract.

7. Cool and Refrigerate

Transfer the custard to a bowl and allow it to cool for about 15 minutes at room temperature. Then, cover it with plastic wrap, ensuring the wrap touches the surface to prevent a skin from forming, and refrigerate until very cold, about 2 hours.