Grand Marnier Sauce
|Milk||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 stick)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg yolks||3 (at room temperature)|
|Grand marnier||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
Combine milk, butter and 1/3 cup sugar in medium saucepan over medium heat and bring to boil, stirring occasionally.
Using electric mixer, beat yolks and remaining sugar in small bowl until thickened.
Add cornstarch and continue beating until mixture is light and lemon colored.
Gradually beat in enough hot milk to warm mixture slightly.
Strain into remaining milk, whisking until blended.
Place over medium heat and bring to boil.
Remove from heat and stir in vanilla.
Let stand until cool.