Pistachio Popover Cremes Brulees With Grand Marnier Syrup Recipes

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GRAND MARNIER CREME BRULEE



Grand Marnier Creme Brulee image

Make and share this Grand Marnier Creme Brulee recipe from Food.com.

Provided by LainieBug

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

6 large egg yolks
7 tablespoons sugar
2 1/4 cups whipping cream
2 tablespoons Grand Marnier
2 teaspoons vanilla extract
3 tablespoons packed brown sugar

Steps:

  • Preheat oven to 325°F.
  • Whisk egg yolks and 7 tablespoons sugar in medium bowl until thick and pale yellow, about 2 minutes.
  • Bring cream to a simmer in heavy small saucepan.
  • Gradually whisk hot cream into yolk mixture.
  • Whisk in Grand Marnier and vanilla; divide custard among six 3/4-cup custard cups.
  • Arrange cups in 13x9x2-inch metal pan. Pour enough hot water into pan to come halfway up sides of cups.
  • Bake custards until gently set in center, about 25 minutes.
  • Remove cups from water and refrigerate uncovered until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
  • Preheat broiler. Place custards on baking sheet. Sprinkle 1/2 tablespoon brown sugar onto each. Broil until sugar starts to bubble and color, turning sheet often to prevent burning, about 2 minutes. Chill until topping is hard and brittle, at least 1 hour and up to 6 hours.

Nutrition Facts : Calories 449.6, Fat 37.5, SaturatedFat 22.2, Cholesterol 332.1, Sodium 44.9, Carbohydrate 24.7, Sugar 21.7, Protein 4.5

PISTACHIO POPOVER CREMES BRULEES WITH GRAND MARNIER SYRUP



Pistachio Popover Cremes Brulees with Grand Marnier Syrup image

Active time: 1 1/4 hr Start to finish: 6 1/4 hr (includes chilling)

Yield Makes 6 servings

Number Of Ingredients 17

1/4 vanilla bean, halved lengthwise
2 cups heavy cream
4 large egg yolks
1/4 cup sugar
1/2 vanilla bean, halved lengthwise
2 cups fresh orange juice
1 cup sugar
2 tablespoons Grand Marnier or other orange liqueur
1/2 cup unsalted shelled natural pistachios
1/4 cup granulated sugar
1 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk at room temperature
2 tablespoons unsalted butter, melted
3 large eggs at room temperature
2 tablespoons superfine granulated sugar
a 9- by 5- by 3-inch glass loaf pan; a nonstick popover pan with 6 (51/2-oz) cups; a blowtorch

Steps:

  • 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 stream, whisking constantly. 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.
  • Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.
  • 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. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature.
  • Preheat oven to 375°F.
  • Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. 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. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool.
  • Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes.
  • While tops are heating, fill bottoms of popovers with 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.
  • Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts.

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