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Pistachio Popover Cremes Brulees with Grand Marnier Syrup Recipe

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Pistachio Popover Cremes Brulees with Grand Marnier Syrup
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Ingredients
16
Count
Nutrition
611
Calories
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Ingredients:

Directions:

  1. Make custard: 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.
  2. Discard pod.
  3. Preheat oven to 325°F.
  4. 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.
  5. Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.
  6. Prepare syrup while custard bakes: 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.
  7. Make popovers: Preheat oven to 375°F.
  8. 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.
  9. 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.
  10. Assemble dessert: 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.
  11. 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.
  12. Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts.
  13. Cooks' note: • Custard and syrup can be made 2 days ahead and chilled, covered. Bring custard to room temperature and warm syrup before proceeding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 610.82 Kcal (2557 kJ)
Calories from fat 268.35 Kcal
% Daily Value*
Total Fat 29.82g 46%
Cholesterol 282.79mg 94%
Sodium 214.53mg 9%
Potassium 468.71mg 10%
Total Carbs 72.89g 24%
Sugars 46.49g 186%
Dietary Fiber 2.35g 9%
Protein 15.5g 31%
Vitamin C 42.3mg 71%
Iron 2.1mg 12%
Calcium 133mg 13%
Amount Per 100 g
Calories 202.81 Kcal (849 kJ)
Calories from fat 89.1 Kcal
% Daily Value*
Total Fat 9.9g 46%
Cholesterol 93.9mg 94%
Sodium 71.23mg 9%
Potassium 155.63mg 10%
Total Carbs 24.2g 24%
Sugars 15.44g 186%
Dietary Fiber 0.78g 9%
Protein 5.15g 31%
Vitamin C 14.1mg 71%
Iron 0.7mg 12%
Calcium 44.2mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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