Crème Brulee With Pama

This is a recipe from a bottle of PAMA Pomegranate Liqueur

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups heavy cream
• 5  tablespoons sugar
• 1⁄2 vanilla bean, split lengthwise
• 1  small  pinch salt
• 4  egg yolks
• 2  tablespoons  pama  pomegranate liqueur

Directions

1. Preheat oven to 275 degrees.
2. In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
3. Remove from heat and set aside to cool.
4. Scrape seeds from vanilla into cream then discard vanilla pod.
5. In another bowl, whisk egg yolks with 1 tablespoon sugar until sugar dissolves.
6. Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain through a fine sieve.
7. Add 2 teaspoons PAMA.
8. Divide custard between 4 shallow baking dishes, no more than 1 inches deep.
9. Place dishes in a baking pan, then place pan in oven.
10. Pour enough cold water into pan to come about halfway up sides of dishes.
11. Bake until custard set, 30 to 35 minute
12. Cover cooled custards with plastic wrap.
13. Chill in refrigerator for at least 4 hours or overnight.
14. Before serving, sprinkle 1 ½ teaspoon sugar on each custard and use a kitchen blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.
15. You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.