Best 2 Pistachio Popover Cremes Brulees With Grand Marnier Syrup Recipes

Indulge in a symphony of flavors with our Pistachio Popover Crèmes Brûlées with Grand Marnier Syrup. This exceptional dessert combines the delicate nuttiness of pistachio with the rich creaminess of crème brûlée, creating a textural and taste sensation that will tantalize your taste buds. The Grand Marnier syrup adds a touch of orange liqueur, complementing the pistachio and crème brûlée flavors perfectly.

With three recipes in one, this article caters to all your dessert desires. The Pistachio Popover recipe yields light and airy popovers infused with the subtle flavor of pistachio. The Crème Brûlée recipe guides you in creating a velvety custard base, topped with a crisp caramelized sugar layer. And the Grand Marnier Syrup recipe provides a sweet and aromatic orange-flavored syrup to drizzle over the crème brûlée.

Whether you're a seasoned baker or just starting your culinary journey, this article provides detailed instructions and helpful tips to ensure success. Elevate your dessert repertoire with this delightful Pistachio Popover Crèmes Brûlées with Grand Marnier Syrup, a true masterpiece that will impress your friends and family.

Let's cook with our recipes!

PISTACHIO CREME BRULEE WITH BLACKBERRIES AND POMEGRANATE

Pistachio Creme Brulee with Blackberries and Pomegranate image

Provided by Bobby Flay

Categories dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 quart heavy cream
2 tablespoons pistachio paste
1 vanilla bean
1/2 cup pistachios, toasted
1 cup plus 2 tablespoons sugar, plus more for topping
6 egg yolks
1 pint blackberries
1/4 cup fresh mint, roughly chopped
Seeds of 1 pomegranate

Steps:

Preheat the oven to 325 degrees F.
Bring 2 quarts of water to a boil. Whisk together the cream and pistachio paste in a large saucepot, and then scrape and add the vanilla bean and the pistachios. Steep over medium-low heat 20 minutes, and then remove from the heat.
Whisk together 1 cup of the sugar and the egg yolks in a large bowl. Add 1/2 cup of the warm cream to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, a little at a time, whisking constantly. When all of the cream has been incorporated, strain the custard through a fine mesh sieve into a large bowl.
Place 4 creme brulee ramekins into a 2-inch-deep baking pan. Evenly divide the custard between the ramekins, filling to the top. Carefully add the boiling water into the pan until it is halfway up the sides of the ramekins. Cover with aluminum foil.
Carefully (so no water gets in the custard) place the baking pan into the oven and bake until the custard is set, 25 to 30 minutes.
Remove the ramekins from the water bath and refrigerate.
Combine the blackberries, mint, pomegranate seeds and remaining 2 tablespoons sugar in a medium bowl, and let sit 10 minutes.
When the custards have cooled, sprinkle the tops with sugar and brulee with a torch until the sugar caramelizes. Garnish with the blackberry-pomegranate mixture and serve immediately.

PISTACHIO CREAMS

Pistachio Creams image

Enjoy these pistachio-flavored bars made using Gold Medal® all-purpose flour - perfect for a dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 36

Number Of Ingredients 8

Ingredients

2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 cup butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 box (4-serving size) pistachio-flavored instant pudding and pie filling mix
3/4 cup cold milk
1/2 cup pistachio nuts, coarsely chopped

Steps:

Heat oven to 325°F (if using dark or nonstick pan, heat oven to 300°F). In medium bowl, stir together flour and granulated sugar. Beat in butter with electric mixer on medium speed until blended. On bottom of ungreased 13x9-inch pan, press dough.
Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on cooling rack, about 30 minutes.
In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix (dry) and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 8 g, TransFat 0 g

Tips:

Make sure your oven is preheated to the correct temperature before baking the popovers. This will help them rise properly.
Do not open the oven door while the popovers are baking. This will cause them to fall.
Use a serrated knife to cut the popovers in half. This will help prevent them from tearing.
Be careful not to overcook the crème brûlée. It should be set but still slightly wobbly in the center.
Let the crème brûlée cool completely before torching the sugar topping. This will help prevent it from becoming too runny.
Use a kitchen torch to caramelize the sugar topping. This will give it a beautiful golden brown color and a crispy texture.

Conclusion:

Pistachio popovers with crème brûlée and Grand Marnier syrup is a delicious and elegant dessert that is perfect for any occasion. The popovers are light and airy, while the crème brûlée is rich and creamy. The Grand Marnier syrup adds a touch of sophistication and flavor. This dessert is sure to impress your guests.