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1
To make the caramel sauce, bring the sugar and water to a boil in a small heavy saucepan and continue to boil until it turns a light amber color.
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2
Do not stir.
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3
If part of the syrup is turning darker than the rest, gently tilt the pan to even out cooking.
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4
When the syrup is a uniform amber color, stir in the heavy cream with a long-handled spoon.
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5
Be careful, because it will bubble up.
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6
Transfer to a heatproof measuring cup and stir in the Grand Marnier.
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7
Let cool, then transfer to an airtight container.
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8
It will keep at room temperature for up to 1 week
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9
To make the pudding, bring 1 1/2 cups of the milk, the sugar, and the salt to a boil in a medium-size saucepan.
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10
Stir in the couscous, cover, remove from heat, and let stand until the milk has been absorbed and the couscous is tender, about 10 minutes.
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11
Fluff with a fork to separate the grains.
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12
Meanwhile, whisk together the egg yolks, vanilla, and orange zest in a medium-size bowl.
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13
In a small heavy saucepan over medium heat, heat the remaining 1 1/2 cups of milk until just bubbling around the edges.
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14
Slowly drizzle into the egg yolks, whisking constantly.
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15
Whisk the egg yolk mixture into the couscous pot.
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16
Turn the heat to medium-high and cook, stirring constantly, until the pudding just starts to thicken, about 2 minutes.
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17
Gererously butter six 6-ounce ramekins and divide the pudding among them.
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18
Cover with plastic wrap and refrigerate until chilled, at least 3 hours and up to 1 day.
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19
To serve, run a paring knife around the edge of each pudding.
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20
Place a dessert plate over each, invert, and tap on the bottom until the pudding releases.
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21
Reheat the caramel sauce until warm but not boiling hot and pour over each couscous pudding.
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22
Sprinkle with the chopped pistachios and serve.
