In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and yolks. Stir in the milk and vanilla.
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens and coats the back of the spoon.
Off the heat, stir in the almond liqueur. Strain, if needed.
Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool and refrigerate for 2 hours or until the cream has completely chilled.
Serve with the Date and Almond Butter-Swirled Bread Pudding (see recipe).
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