-
1
Scrape seeds from vanilla bean into cream in a 2-quart heavy saucepan, then add pod and bring to a simmer over moderate heat.
-
2
Remove from heat, then steep, covered, 20 minutes.
-
3
Discard pod.
-
4
Preheat oven to 325F.
-
5
Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly.
-
6
Pour through a fine sieve into glass loaf pan.
-
7
Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour.
-
8
Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.
-
9
Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar.
-
10
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.
-
11
Remove from heat, then discard pod and stir in Grand Marnier.
-
12
Cool to room temperature.
-
13
Preheat oven to 375F.
-
14
Chop enough pistachios to measure 2 tablespoons.
-
15
Pulse remaining nuts with regular granulated sugar in a food processor until finely ground.
-
16
Add flour and salt and pulse to combine.
-
17
Add milk, butter, and eggs and blend until just combined.
-
18
Pour batter into well-buttered popover cups, filling them two-thirds full.
-
19
Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes.
-
20
Cut a 1/2-inch slit in top of each popover and bake 10 minutes more.
-
21
Immediately turn popovers out onto rack to cool.
-
22
Cut off tops of cooled popovers and arrange in a baking dish.
-
23
Brush tops with some syrup and heat in oven until warm, about 3 minutes.
-
24
While tops are heating, fill bottoms of popovers with custard.
-
25
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.
-
26
Transfer popovers with tops to plates and spoon some syrup around each.
-
27
Sprinkle with chopped nuts.
