Prep time: 40 minutes
Cook time: 65 minutes
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1¼ cups sugar, divided
3 egg yolks
2 cups half-and-half
1¼ cups fresh pomegranate juice
Pomegranate seeds for garnish, optional
Heat ¾ cup of sugar in a medium skillet until golden. Do not allow it to burn.
Quickly spoon caramel over bottoms and sides of eight custard cups or a 1½-quart baking dish. Set aside. Beat together eggs, egg yolks and remaining ½ cup sugar until well blended. Stir in half-and-half and pomegranate juice. Strain mixture through a fine sieve. Pour into caramel-lined custard cups or baking dish.
Place cups or dish in a baking pan and add boiling water halfway up sides of cups or baking dish. Bake at 325 degrees for one hour or until knife inserted in center of flan comes out clean.
Remove from water and cool. Refrigerate at least three hours. Unmold and garnish with pomegranate seeds, if desired.
Note: The prep time does not include the cool or chill times after the flan is prepared.
* Per serving: 287 calories; 7 grams protein; 40 grams carbohydrates; 10 grams fat (5 saturated, 4 monounsaturated, 1 polyunsaturated); 216 milligrams cholesterol; 66 milligrams sodium; 0 grams fiber; 38 grams sugar; 34 percent calories from fat.