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Pomegranate Creme Brulee

Total Time

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


5 servings

Updated: Oct. 23, 2022
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
Pomegranate Creme Brulee Recipe photo by Taste of Home
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  • 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
  • 2-1/2 teaspoons sugar
  • 1/3 cup pomegranate seeds


  1. 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.
  2. 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.
  3. 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.
  4. If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
  5. 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.

Nutrition Facts

1 each: 531 calories, 41g fat (24g saturated fat), 376mg cholesterol, 50mg sodium, 39g carbohydrate (35g sugars, 0 fiber), 5g protein.

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