Pomegranate Creme Brulee Recipe

Pomegranate Creme Brulee Recipe photo by Taste of Home

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Creme brulee is a decadent, elegant dessert that I reserve for the holidays and special occasions. This version features the tasty twist of pomegranate.—Ben Rogojan, Seattle, Washington

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Pomegranate Creme Brulee Recipe

Prep: 25 min. Bake: 30 min. + chilling

Yield: 5 Servings

25 30 55

Ingredients

1/2 cup pomegranate juice
2/3 cup sugar, divided
3/4 teaspoon lemon juice
2 cups heavy whipping cream
1-1/2 teaspoons brown sugar
1-1/2 teaspoons water
6 egg yolks, beaten
1 teaspoon vanilla extract
TOPPING:
2-1/2 teaspoons sugar
1/3 cup pomegranate seeds

Directions

In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan.
Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Sprinkle with pomegranate seeds before serving. Yield: 5 servings.

Nutritional Facts 1 creme brulee equals 531 calories, 41 g fat (24 g saturated fat), 376 mg cholesterol, 50 mg sodium, 39 g carbohydrate, trace fiber, 5 g protein.

Originally published as Pomegranate Creme Brulee in Taste of Home Christmas Annual Annual 2010, p166