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Combine hte milk and split vanilla bean and seeds in a small saucepan. Over med-high heat, bring the milk to a gentle simmer, then remove from the heat and cover 10 minutes. Place egg yolks in heavy nonreactive saucepan and quickly whisk in sugar. Stir in flour and cornstarch. Add the milk slowly, whisking continuously until the mixture is smooth. Cook over medium heat, stirring continuously until the mixture comes to a gentle boil, about 8 minutes. Allow the mixture to boil for about 10 seconds and then remove the pan from the heat. Stir in the butter and optional Grand Marnier. Strain the pastry cream into a nonreactive bowl. Place a sheet of plastic wrap directly onto the pastry cream and refrigerate up to 1 day in advance.
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