Pistachio Popover Cremes Brulees With Grand Marnier Syrup Recipes

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PISTACHIO CREAMS

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



Pistachio Creams image

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

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

GRAND MARNIER CREME BRULEE

This recipe was a part of a seasonal cooking class at L'Academie De Cuisine in Bethesda, Maryland. Other items on the menu included Duck Breast with Dried Fruit and Carrot Ginger Soup. Each of these dishes are fabulous.

Provided by Cucina Casalingo

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Grand Marnier Creme Brulee image

Steps:

  • Combine egg yolks with sugar, Grand Marnier and vanilla.
  • Heat cream to boiling. Temper egg mixture with cream - add slowly, stirring constantly. Do not create foam. Use a wooden spoon.
  • Pour into individual ramekins.
  • Put a towel in the bottom of a roasting pan. Place the ramekins on the towels and then add hot water about half way up the sides of the ramekins.
  • Loosely cover pan with foil.
  • Bake in a water bath in a 300 degree oven for 20 - 25 minutes or until just set. (ovens vary so check for it to be just set) Do not overcook.
  • Remove from oven and water bath and chill until ready to serve.
  • Just before serving, sprinkle sugar over the tops of the creme brulee and caramelize with a torch of under a broiler.

Nutrition Facts : Calories 551.5, Fat 48.1, SaturatedFat 28.9, Cholesterol 329, Sodium 53.1, Carbohydrate 25.5, Sugar 21.9, Protein 4.9

2 cups heavy cream
4 egg yolks (from large eggs)
3 ounces sugar
1 1/2 ounces Grand Marnier
1 tablespoon vanilla (use good quality)
sugar for caramel topping

PISTACHIO CRèME BRûLéE WITH SOUR CHERRY SAUCE

Categories     Egg     Nut     Dessert     Bake     Cherry     Pistachio     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8



Pistachio Crème Brûlée with Sour Cherry Sauce image

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts).
  • Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste.)
  • Stir together nuts and cream with a pinch of salt in a 1-quart heavy saucepan and cook over moderate heat, uncovered, stirring occasionally, until just hot. Remove from heat, cover, and let stand 30 minutes.
  • Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or large glass measure and pour pistachio mixture into towel. Wrap towel up around mixture and, working over sieve, squeeze pistachio cream from towel into bowl. Discard ground pistachios.
  • Lightly beat yolks in a medium bowl, then whisk in pistachio cream. Divide mixture among gratin dishes.
  • Arrange gratin dishes on a metal rack set in a roasting pan and bake in a hot water bath until custards are just set around edges but centers tremble slightly when dishes are gently shaken, about 20 minutes. Remove gratin dishes from pan and cool, uncovered, then chill, covered, at least 4 hours. (Custards will set completely as they chill.)
  • Very gently blot any moisture from surface of chilled custards with paper towels. Sprinkle 1 1/2 teaspoons turbinado sugar evenly over each custard, then move blowtorch flame evenly back and forth just over sugar until sugar is melted and caramelized. Serve with sour cherry sauce.

1 cup shelled unsalted pistachios (not dyed red; 4 oz)
5 tablespoons granulated sugar
2 cups heavy cream
3 large egg yolks
6 teaspoons turbinado sugar such as Sugar in the Raw
Sour cherry sauce
Special Equipment
a fine-weave kitchen towel (not terry cloth); 4 (1-cup) gratin or other shallow flameproof dishes; a small blowtorch

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