Name: Pistachio Popover Cremes Brulees with Grand Marnier Syrup
Yield: Makes 6 servings
Ingredients: 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

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Pistachio Popover Cremes Brulees with Grand Marnier SyrupLisa Hubbard

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

Cooks' note:

• Custard and syrup can be made 2 days ahead and chilled, covered. Bring custard to room temperature and warm syrup before proceeding.

Recipe notes

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