Pomegranate Crème Brûlée
Indulgent, silky, and smooth—decadent custard is infused with the tart sweetness of pomegranate to create a delightful fusion of flavors. As you crack through the caramelized sugar topping, you’re greeted with a burst of sweet and tart pomegranate custard that’s velvety and heavenly!
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 (60 ml), 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/175 ml) ramekins on a baking pan. Spoon ½ cup (120 ml) 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 (80°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 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
Serving: 1portionCalories: 551kcalCarbohydrates: 33gProtein: 6gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 318mgSodium: 44mgPotassium: 221mgFiber: 0.04gSugar: 27gVitamin A: 1994IUVitamin C: 1mgCalcium: 105mgIron: 1mg
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