Pomegranate Flan

• 2/3 cup granulated sugar
• 1 tablespoon pomegranate molasses
• 1/3 cup water

• 3 extra-large eggs
• 3 extra-large egg yolks
• 1/2 cup granulated sugar
• 2 cups half-and-half
• 1 cup unsweetened pomegranate juice
• Pomegranate seeds for garnish

Preheat the oven to 325ºF.

To make the caramel, combine sugar, pomegranate molasses, and water in a heavy-bottomed saucepan over high heat. Bring the mixture to a boil and allow to boil for several minutes until it starts to color. Slowly swirl the pan around to even out the caramelization. (Once the sugar has started to caramelize, watch it carefully. It takes just seconds for caramel to burn.) When you have achieved a dark, syrupy caramel, pour it into the ramekins and swirl to completely coat the bottom. Allow caramel to set in the bottom of the ramekin for about 30 minutes.

Bring a pot of water to boil for your water bath. Beat the eggs, yolks, and sugar until the mixture is light and airy. Meanwhile, heat the half-and-half in a small saucepan until just scalded (there will be tiny bubbles on the edges of the saucepan.) Remove from the heat and add a small amount of the half-and-half to the egg mixture, beating well to incorporate. Add more half-and-half, following the same process, until all of the half-and-half is incorporated. This “tempering” process prevents the egg from cooking too quickly, or scrambling. Add the pomegranate juice and blend well.

Place the ramekins in a deep hotel pan or other oven-resistant vessel large enough to hold all of the ramekins without touching and deep enough so that you can pour water halfway up the sides. Arrange all of the ramekins inside. Using cheesecloth or a sieve, strain the custard mixture and divide among the ramekins.

Pull out the center oven rack, carefully place the pan on the rack, and slowly pour the boiling water into the pan so that the water comes halfway up the sides of the ramekins (be careful not to spill any of the water into the custard). Cover the entire water bath with aluminum foil, poke a few holes in the top with the tip of a sharp knife, and carefully slide everything into the oven. Bake until the flan has set and a small knife inserted into the center comes out clean, about 50 minutes.

Remove from the oven and allow to cool in the water bath. When the ramekins are cool to the touch, remove them from the water and chill, covered, for at least 3 hours or overnight in the refrigerator. When you are ready to serve, gently slide a sharp knife around the sides to loosen the flan. Take an appropriately sized serving dish and turn it upside down to cover the top of the ramekin. Holding the plate and the ramekin firmly together, flip them over so the plate is on the bottom and the flan is released from its baking dish. The flan should hold its shape and have a layer of dark caramel on top. Garnish with pomegranate seeds to serve.