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

　　

Ingredients

Makes 6 servings

　　

For custard

1/4 vanilla bean, halved lengthwise

　　2 cups heavy cream

　　4 large egg yolks

　　1/4 cup sugar

　　

For syrup

1/2 vanilla bean, halved lengthwise

　　2 cups fresh orange juice

　　1 cup sugar

　　2 tablespoons Grand Marnier or other orange liqueur

　　

For popovers

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

　　

Special Equipment

a 9- by 5- by 3-inch glass loaf pan; a nonstick popover pan with 6 (51/2-oz) cups; a blowtorch

　　

Make custard:

Step 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. Remove from heat, then steep, covered, 20 minutes.

　　

Step 2

Discard pod.

　　

Step 3

Preheat oven to 325°F.

　　

Step 4

Whisk together yolks, sugar, and a pinch of salt, then add hot cream in a slow stream, whisking constantly. Pour through a fine sieve into glass loaf pan. Cover pan with foil and bake custard in a hot water bath until set but with center still slightly wobbly, about 1 hour.

　　

Step 5

Remove foil and cool custard in pan on a rack, then chill, covered, until firm, at least 4 hours.

　　

Prepare syrup while custard bakes:

Step 6

Scrape seeds from vanilla bean into juice in cleaned 2-quart heavy saucepan, then add pod and sugar. 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. Remove from heat, then discard pod and stir in Grand Marnier. Cool to room temperature.

　　

Make popovers:

Step 7

Preheat oven to 375°F.

　　

Step 8

Chop enough pistachios to measure 2 tablespoons. Pulse remaining nuts with regular granulated sugar in a food processor until finely ground. Add flour and salt and pulse to combine. Add milk, butter, and eggs and blend until just combined. Pour batter into well-buttered popover cups, filling them two-thirds full.

　　

Step 9

Bake in lower third of oven until popovers are puffed and well browned, about 40 minutes. Cut a 1/2-inch slit in top of each popover and bake 10 minutes more. Immediately turn popovers out onto rack to cool.

　　

Assemble dessert:

Step 10

Cut off tops of cooled popovers and arrange in a baking dish. Brush tops with some syrup and heat in oven until warm, about 3 minutes.

　　

Step 11

While tops are heating, fill bottoms of popovers with custard. 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.

　　

Step 12

Transfer popovers with tops to plates and spoon some syrup around each. Sprinkle with chopped nuts.

　　Cooks' note:

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