Panettone with Grand Marnier (Meneghina)

Method

1. Prepare the custard cream: in a bowl, whisk together 1 whole egg, 1 egg yolk, and 50 g sugar until pale. Add 25 g cornstarch (maizena) and mix well.
2. In a saucepan, heat 600 ml whole milk with a strip of lemon zest and the seeds of 1 vanilla bean. Bring to a gentle boil.
3. Pour the hot milk into the egg mixture, whisking constantly. Return to the saucepan and cook over medium heat, stirring, until thickened (about 2-3 minutes). Remove from heat and let cool.
4. Heat a griddle or heavy pan over high heat until very hot. Sprinkle a little water on the surface to cool and clean it slightly.
5. Reduce the heat to medium-low. Place a slice of panettone on the griddle and cook until golden and lightly toasted, about 1 minute per side.
6. Once the panettone is hot, pour a generous amount of Grand Marnier over it. The alcohol will sizzle and absorb.
7. Serve the grilled panettone immediately, optionally with a spoonful of the custard cream.