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Pomegranate Creme Brulee from Britney Breaks Bread
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Our friend and California Grown Creator Britney Brown Chamberlain from Britney Breaks Bread has released a new cookbook. Bake Until Golden Brown is a baking cookbook of 105 sweet and savory baking recipes, perfect for both beginners and seasoned bakers. She shared her delicious recipe for Pomegranate Creme Brulee from her new cookbook with us.
Britney Book is Inspired by the Bounty of California Produce
Many of the recipes have a strong emphasis on seasonal produce. This pomegranate creme brulee is inspired by the California Grown Virtual Agriculture Tour back in 2020! Growing up, I seldom ate pomegranates. However, as I began to learn more about food and teach myself different cooking techniques and recipes, I began to explore more foods and have grown to love pomegranates and their tart, yet sweet flavor. For this recipe, I make a pomegranate juice concentrate and balance out all of the tartness with a deliciously smooth cream that creates a balanced and incredibly delicious dessert. This is just a teaser of what’s to come! From classic treats to innovative new creations, it provides step-by-step instructions to ensure sweet success in every kitchen.
Why You’ll Love This Recipe for Pomegranate Creme Brulee
Indulgent, silky, and smooth— this recipe infuses decadent custard with the tart sweetness of pomegranate to create a delightful fusion of flavors. As you crack through the caramelized sugar topping, you’ll get a burst of sweet and tart pomegranate custard that’s velvety and heavenly!
You can purchase Britney’s new cookbook from the publisher here.
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Pomegranate Creme Brulee
Equipment
- small saucepan
- 6 6-oz Ramekins
Ingredients
- 1 cup pomegranate juice
- 2 cups heavy whipping cream
- 6 large egg yolks
- 1/3 cup + 6 tsp granulated sugar
- Boiling Water
WHIPPED CREAM:
- 1 cup cold heavy whipping cream
- ¼ cup confectioners’ sugar
- Garnish: pomegranate arils
Instructions
- Preheat the oven to 300°F (150°C).
- For the crème brûlées: In a small saucepan, bring pomegranate juice to a boil over medium-high heat; boil until reduced to ¼ cup, 10 to 15 minutes. Reduce heat to low. Add cream, whisking slowly and constantly. Cook, whisking slowly and constantly, until cream is warmed through, 1 to 2 minutes. Remove from heat.
- In a medium bowl, whisk together egg yolks and ⅓ cup (67 grams) granulated sugar until sugar dissolves and mixture is a pale yellow, 2 to 3 minutes. Slowly add pomegranate mixture, ½ cup at a time, whisking constantly to ensure the eggs do not cook.
- Place 6 (6-ounce) ramekins on a baking pan. Spoon ½ cup (109 grams) custard into each ramekin. Place pan in oven. Pour boiling water into baking pan until water covers the bottom one-fourth of ramekins.
- Bake until edges are set but centers are still jiggly and an instant-read thermometer inserted in center registers 175°F (79°C), 40 to 45 minutes*. Carefully, transfer ramekins to a wire rack, and let cool for 1 hour. Refrigerate for at least 4 hours, ideally overnight, to set.
- Just before serving, sprinkle remaining 6 teaspoons (24 grams) granulated sugar on top of custards. Using a handheld kitchen torch, carefully brown the sugar.
- For the whipped cream: In a large bowl, beat cold cream and confectioners’ sugar with a hand mixer on medium speed until medium peaks form. Dollop cream on top of each crème brûlée. Garnish with pomegranate arils, if desired.
- *If it is still liquid-y, continue baking for 5 to 10 minutes more.
Nutrition
Meet Britney Brown Chamberlain
Britney Brown Chamberlain is a recipe developer, photographer, and social media maven. Her blog, Britney Breaks Bread, was born out of a passion for food and travel. After taking a cooking class in Bali, Britney began developing recipes inspired by her adventures.
You can find Britney’s creations on media outlets such as Food 52, the feedfeed, The Kitchn, The Bake Feed. She has worked with companies like Sur La Table, World Market, Bake From Scratch and, of course, CA GROWN!
You can order her new cookbook HERE.