Southwestern Recipes
Pomegranate Flan
Ingredients
- 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-and-Half
- 1 1/4 cups unsweetened pomegranate juice
Instructions
- Heat water and 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 minutes.
- 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.
- Heat oven to 325 degrees F.
- Beat eggs and egg yolks with the 1/2 cup sugar until they are well blended. Pour the half and half into the egg mixture, beating continually. Pour the pomegranate juice into the mixture and beat until well combined.
- Pour the custard through a sieve into the pie plate or mold. Place the mold in an ovenproof pan and pour boiling water halfway up the sides of the plate or mold.
- Bake for 1 hour and 20 minutes or until a knife inserted in the center of the flan comes out clean. The flan will be soft and creamy.
- Remove the mold from the pan of water and cool to room temperature.
- Cover and refrigerate for at least 3 hours.
- Garnish with fresh pomegranate seeds, if desired.