Ingredients:
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)
Instructions:
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.