Creme Patissiere

aka, Pastry Cream

Ingredients:
300 mL milk
1 t vanilla
3 egg yolks
1/4 C icing sugar
2 T flour
3 T cornflour
1 T liquer (eg, Grand Marnier)

Method:
1. Mix yolks and sugar until glossy.
2. Sift in flour and fornflour and combine well.
3. Heat milk and vanilla till boiling.
4. Slowly add hot mixture to yolks whisking constantly.
5. Place mixture back into saucepan over medium heat and stir until boiling.
6. Allow to thicken.
7. Remove from heat and add liquer.
8. Chill if not using immediately.