Orange Cream

Directions

1. 1
   Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil.
2. 2
   Remove from the heat.
3. 3
   Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes.
4. 4
   With the mixer on low speed, sprinkle on the cornstarch.
5. 5
   Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
6. 6
   With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture.
7. 7
   Pour the mixture back into the pan.
8. 8
   Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes.
9. 9
   (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
10. 10
    Immediately, pour the mixture through a fine sieve into a large bowl.
11. 11
    Stir in the vanilla, Grand Marnier, butter, and heavy cream.
12. 12
    Place plastic wrap directly on the custard and refrigerate until cold.