Pistachio Popover Cremes Brulees with Grand Marnier Syrup

Pistachio Popover Cremes Brulees with Grand Marnier Syrup
Photo by Lisa Hubbard

Ingredients

  • ½ cup unsalted shelled natural pistachios
  • 3 large eggs
  • 2 tablespoons superfine granulated sugar
  • 1 9- by 5- by 3-inch glass loaf pan
  • 1 cup whole milk
  • ¼ vanilla bean
  • 1 nonstick popover pan with 6 (51/2-oz) cups
  • + 12 more ingredients
    • 1 blowtorch
    • 4 large egg yolks
    • ¼ cup granulated sugar
    • 2 tablespoons unsalted butter
    • ½ vanilla bean
    • 1 cup sugar
    • 1 cup all-purpose flour
    • ¼ cup sugar
    • 2 tablespoons Grand Marnier or other orange liqueur
    • 2 cups fresh orange juice
    • 2 cups heavy cream
    • ¼ teaspoon salt

Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat. Remove from heat, then steep, covered, 20 minutes. Discard pod. Preheat oven to 325°F. Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow strea...

View full recipe at Epicurious

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