Pomegranate Flan
Pomegranate Flan
1 1/3 cups water
2/3 cup granulated sugar
3 extra large eggs
3 extra large egg yolks
1/2 cup granulated sugar
2 cups half-&-half
1 1/4 cups unsweetened pomegranate juice
Heat water & the 2/3 cup sugar together in a small heavy saucepan
Bring mixture to a boil, stirring to dissolve sugar
Lower heat to medium-high
Swirl the pan gently until the syrup turns a rich golden brown – about 12 min
Pour the caramel into a 10-inch pie plate or 4-cup custard mold
Swirl it around to coat the mold evenly
When the syrup sets, turn the mold upside down on a piece of aluminum foil
Preheat oven to 325 deg F
Beat eggs & egg yolks with the 1/2 cup sugar until they are well blended
Pour the half & half into the egg mixture, beating continually
Pour the pomegranate juice into the mixture & beat until well combined
Pour the custard through a sieve into the pie plate or mold
Place the mold in an ovenproof pan & pour boiling water halfway up the sides of the plate or mold
Bake for 1 hour & 20 min or until a knife inserted in the center of the flan comes out clean
The flan will be soft & creamy
Remove the mold from the pan of water & cool to room temp
Cover & refrigerate for at least 3 hrs
Garnish with fresh pomegranate seeds, if desired
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