Crème Brulee With Pama

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups heavy cream
• 5 tablespoons sugar
• 1/2 vanilla bean, split lengthwise
• 1 small pinch salt
• 4 egg yolks
• 2 tablespoons pama pomegranate liqueur

Recipe

• 1 preheat oven to 275 degrees.
• 2 in a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
• 3 remove from heat and set aside to cool.
• 4 scrape seeds from vanilla into cream then discard vanilla pod.
• 5 in another bowl, whisk egg yolks with 1 tablespoon sugar until sugar dissolves.
• 6 slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain through a fine sieve.
• 7 add 2 teaspoons pama.
• 8 divide custard between 4 shallow baking dishes, no more than 1 inches deep.
• 9 place dishes in a baking pan, then place pan in oven.
• 10 pour enough cold water into pan to come about halfway up sides of dishes.
• 11 bake until custard set, 30 to 35 minute
• 12 cover cooled custards with plastic wrap.
• 13 chill in refrigerator for at least 4 hours or overnight.
• 14 before serving, sprinkle 1 ½ teaspoon sugar on each custard and use a kitchen blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.
• 15 you can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.