Pistachio Popover Cremes Brulees with Grand Marnier Syrup

Name: Pistachio Popover Cremes Brulees with Grand Marnier Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 4 larges egg yolks; 3 larges eggs at room temperature; 237 milliliters all-purpose flour; 2 Tbsps Grand Marnier or other orange liqueur; 59 milliliters granulated sugar; 2 Tbsps superfine granulated sugar; 473 milliliters heavy cream; 473 milliliters fresh orange juice; 118 milliliters unsalted shelled natural pistachios; 0 teaspoons salt; 237 milliliters sugar; 2 Tbsps unsalted butter, melted; 1 vanilla bean, halved lengthwise; 237 milliliters whole milk at room temperature

Pistachio Popover Cremes Brulees with Grand Marnier Syrup might be just the dessert you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 766 calories, 12g of protein, and 45g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up granulated sugar, eggs, vanilla bean, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat.

Ingredients you will need

Vanilla Bean

Cream

Seeds

Equipment you will use

Sauce Pan

Remove from heat, then steep, covered, 20 minutes.

Discard pod.

Preheat oven to 325°F.

Equipment you will use

Oven

Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly.

Ingredients you will need

Cream

Sugar

Egg Yolk

Salt

Equipment you will use

Whisk

Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour.

Ingredients you will need

Custard

Water

Equipment you will use

Oven

Loaf Pan

Sieve

Aluminum Foil

Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.

Ingredients you will need

Custard

Equipment you will use

Aluminum Foil

Frying Pan

Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. Bring to a boil over moderately high heat, stirring until sugar is dissolved, then boil until reduced to about 1 1/4 cups, about 20 minutes.

Ingredients you will need

Vanilla Bean

Juice

Seeds

Sugar

Equipment you will use

Sauce Pan

Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature.

Ingredients you will need

Grand Marnier

Preheat oven to 375°F.

Equipment you will use

Oven

Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground.

Ingredients you will need

Granulated Sugar

Pistachio Nuts

Nuts

Equipment you will use

Food Processor

Add flour and salt and pulse to combine.

Ingredients you will need

All Purpose Flour

Salt

Add milk, butter, and eggs and blend until just combined.

Ingredients you will need

Butter

Egg

Milk

Pour batter into well-buttered popover cups, filling them two-thirds full.

Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes.

Equipment you will use

Oven

Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool.

Equipment you will use

Oven

Cut off tops of cooled popovers and arrange in a baking dish.

Equipment you will use

Baking Pan

Brush tops with some syrup and heat in oven until warm, about 3 minutes.

Ingredients you will need

Syrup

Equipment you will use

Oven

While tops are heating, fill bottoms of popovers with custard.

Ingredients you will need

Custard

Sprinkle 1 teaspoon superfine sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized.

Ingredients you will need

Sugar

Custard

Equipment you will use

Blow Torch