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Pomegranate Creme Brulee

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

5 ServingsPrep: 25 min. Bake: 30 min. + chilling

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.

2 of 2

Pomegranate Creme Brulee (continued)

Directions (continued)

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.

Nutrition 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.