GRAND MARNIER CREME BRULEE
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
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
Active time: 1 1/4 hr Start to finish: 6 1/4 hr (includes chilling)
Yield Makes 6 servings
Number Of Ingredients 17
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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