Lemon Olive Oil Recipes at The Little Shop of Olive Oils at www.shopevoo.com

Pomegranate Crème Brûlée


For the Crème Brûlée:

  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1/2 cup granulated sugar, plus more for the caramelized topping
  • 1/3 cup pomegranate juice

For the Pomegranate Aged Balsamic Reduction:

  • 1/2 cup aged Pomegranate Balsamic Vinegar
  • 1/4 cup pomegranate juice
  • 1 tablespoon honey or sugar (optional, depending on the sweetness of your balsamic vinegar)


Crème Brûlée:

  • Preheat your oven to 325 F
  • In a saucepan, combine the heavy cream and the vanilla bean (scrape the seeds into the cream if using a bean). Warm the mixture over medium heat until it's hot but not boiling.
  • In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture is pale and thick.
  • Gradually whisk the warm cream into the egg mixture to temper the eggs. Then, stir in the pomegranate juice.
  • Strain the mixture through a fine sieve into a large bowl, discarding the vanilla pod if used.
  • Pour the custard into ramekins, filling them almost to the top.
  • Place the ramekins in a deep baking dish and fill the dish with boiling water halfway up the sides of the ramekins to create a water bath.
  • Bake for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center.
  • Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or up to 2 days.

Pomegranate Aged Balsamic Reduction:

  • While the crème brûlée is cooling, combine the balsamic vinegar, pomegranate juice, and honey or sugar if using, in a small saucepan.
  • Simmer over low heat until the mixture has reduced by half and is thick enough to coat the back of a spoon.
  • Remove from the heat and let it cool.

To Serve:

  • When ready to serve, sprinkle a thin layer of granulated sugar over each custard.
  • Use a kitchen torch to caramelize the sugar until it's a deep amber color. If you don't have a torch, you can place the ramekins under a broiler for a couple of minutes to achieve the same effect.
  • Drizzle a little of the pomegranate balsamic reduction over each crème brûlée or around it on the plate.
  • Serve immediately after caramelizing the sugar to ensure the top stays crisp.


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