Pomegranate Creme Brulee

• heavy cream↗2 cups
• sugar↗5 tablespoons
• vanilla bean↗1⁄2

  split lengthwise

• salt↗1 small pinch
• egg yolks↗4
• pama pomegranate liqueur↗2 teaspoons

Step-by-step instructions

1. 1

   Preheat oven to 275°F.

2. 2

   In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.

3. 3

   Remove from heat and set aside to cool.

4. 4

   Scrape seeds from Vanilla into cream then discard vanilla pod.

5. 5

   In another bowl, whisk egg yolks with 1 tbsp of the sugar until sugar dissolve.

6. 6

   Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain thought a fine sieve.

7. 7

   Add 2 teaspoons PAMA.

8. 8

   Divide custard between 4 shallow baking dishes, each about 1/2 cup in capacity.

9. 9

   Place dishes in a baking pan, then place pan in oven.

10. 10

    Pour enough cold water into pan to come about halfway up sides of dishes.

11. 11

    Bake until custard set, 30-35 minutes.

12. 12

    Cover cooled custards with plastic wrap.

13. 13

    Chill in refrigerator for at least 4 hours or overnight.

14. 14

    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.

15. 15

    You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.