Pomegranate Creme Brulee

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 275°F.
  • In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
  • Remove from heat and set aside to cool.
  • Scrape seeds from Vanilla into cream then discard vanilla pod.
  • In another bowl, whisk egg yolks with 1 tbsp of the sugar until sugar dissolve.
  • Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain thought a fine sieve.
  • Add 2 teaspoons PAMA.
  • Divide custard between 4 shallow baking dishes, each about 1/2 cup in capacity.
  • Place dishes in a baking pan, then place pan in oven.
  • Pour enough cold water into pan to come about halfway up sides of dishes.
  • Bake until custard set, 30-35 minutes.
  • Cover cooled custards with plastic wrap.
  • Chill in refrigerator for at least 4 hours or overnight.
  • Before serving, sprinkle 1 1/2 tsp 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.
  • You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.
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