Baking: Pomegranate Creme Brulee

45bd33f1-1094-4dd1-9425-91d8fae2deed.pngAfter marathon watching the Great British Baking Show, the boyfriend had added 10 more things for me to experiment with and cook. On one episode, they made creme brulee; I must have mentioned I had previously made some before so he obviously wanted me to make one for him as well.


 We do tend to like to experiment with our flavors so we went with a pomegranate creme brulee. I think he’s been on a pomegranate kick lately (just like I’ve been loving grapefruit) so it wasn’t a bad choice with creme brulee.

Torching it is the best part – he decided he wanted quite a bit more sugar than I did. Make sure to keep moving the torch to not burn the sugar too much, but slow enough to caramelize the sugar still.




1/2 cup pomegranate juice
2/3 cup granulated 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

granulated sugar
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.
2) 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.
4) Stir in vanilla and mix well.
5) Strain the mixture in case any eggs were scrambled during the stirring process.
6) Transfer to five medium sized ramekins (4 oz or larger) – I weighed them all out so they were all approximately even. Place cups in a baking pan; add boiling water until about halfway up the ramekins.
Bake, uncovered, at 325° for 45 minutes or until center is just set (mixture will jiggle).
8) Remove ramekins from water bath; cool for 10 minutes.
9) Cover and refrigerate for at least 4 hours.
10) If using a creme brulee torch, sprinkle each custard with at least 1/2 teaspoon sugar, at most 1 teaspoon sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
11) 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.


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