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Pomegranate Creme Brulee

 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


  • 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 McCormick® Pure Vanilla Extract
  • 2-1/2 teaspoons sugar
  • 1/3 cup pomegranate seeds


  • 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.

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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. Serve
  • immediately or refrigerate up to 1 hour. Just before serving,
  • sprinkle with pomegranate seeds. 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.