Ina Garten Grand Marnier Pastry Cream

Ina Garten Grand Marnier pastry cream is a thick, silky custard with egg yolks, whole milk and orange liqueur that comes together in 30 minutes plus chilling. Save this easy dessert filling for dinner parties, holiday baking or birthday cakes, because it's make-ahead and ready whenever you need it.

Switch from the wooden spoon to a whisk the moment the custard starts clumping on the bottom, and stir without beating it. Skip that change and you get lumps instead of the smooth pudding-like texture you want.

Ina Garten stirs the Grand Marnier in off the heat, along with a splash of Cognac, so the orange flavor stays bright instead of cooking away. She makes it to fill her Boston cream pie in Modern Comfort Food (2020), and it works in any cake that needs a rich, boozy center.

Source: Modern Comfort Food (2020)

Ina Garten Grand Marnier Pastry Cream

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

170

kcal

Egg yolks beaten with sugar until very thick give this custard its body, and hot milk cooked slowly over low heat turns it into a spoonable, pudding-like cream. Butter, cream and a little liqueur go in at the end, then a layer of plastic wrap on top keeps it smooth while it chills.

Ingredients

• 5 extra-large egg yolks, at room temperature
  

• 3/4 cup sugar
  

• 1/4 cup cornstarch
  

• 1 1/2 cups whole milk
  

• 1 tablespoon unsalted butter
  

• 1 tablespoon heavy cream
  

• 1 tablespoon Grand Marnier
  

• 1 teaspoon Cognac or brandy
  

• 1/2 teaspoon pure vanilla extract
  

Directions

• Beat the yolks: Beat 5 extra-large egg yolks and 3/4 cup sugar in a mixer fitted with the paddle on medium-high speed for 4 minutes. Once the mixture is very thick, reduce the speed to low and add 1/4 cup cornstarch.
• Scald the milk: While the yolks beat, scald 1 1/2 cups whole milk in a medium saucepan. With the mixer on low, slowly pour the hot milk into the egg mixture.
• Cook the custard: Pour the mixture back into the saucepan and cook over medium-low heat for 5 to 7 minutes, stirring constantly with a wooden spoon. Once it starts to thicken, you're ready for the next change.
• Switch to a whisk: When the custard starts to clump on the bottom of the pan, stir constantly with a whisk to keep it smooth. Don't beat it, just keep it moving.
• Thicken over low heat: Cook over low heat until the custard is very thick like pudding. It's ready when a lift of custard on the whisk falls back onto itself in a ribbon.
• Stir in the flavors: Off the heat, stir in 1 tablespoon unsalted butter, 1 tablespoon heavy cream, 1 tablespoon Grand Marnier, 1 teaspoon Cognac or brandy and 1/2 teaspoon pure vanilla extract. Whisk until smooth, then transfer to a bowl.
• Cool and chill: Cool the custard for 15 minutes. Then press plastic wrap directly onto the surface, not just over the bowl, and refrigerate until very cold.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the pastry cream without Grand Marnier?

Yes, you can leave it out or use another orange liqueur like Cointreau. For an alcohol-free version, add a teaspoon of orange zest or a splash of orange juice for a similar bright note.

How far ahead can I make this pastry cream?

It's a good make-ahead filling, so you can chill it a day or two before you need it. Keep plastic wrap pressed on the surface so it stays smooth, and give it a quick stir before using.

Why does the plastic wrap go directly on the custard?

Wrap touching the surface stops a skin from forming as the custard cools. If you only cover the bowl, the air above the custard dries it out and you end up with rubbery bits.

What can I fill with this pastry cream?

It's made to fill a Boston cream pie, but it also works in cream puffs, éclairs, tarts or layer cakes. It's thick enough to hold its shape between cake layers once it's very cold.

What's the most common mistake with pastry cream?

Walking away from the stove is the big one, since the custard scorches and clumps on the bottom quickly. Stir constantly, switch to a whisk when it starts to thicken, and don't beat it.