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Custard pots topped with pomegranate recipe
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Rich and indulgent, these custard pots are the perfect pud to finish off your Christmas meal or to be enjoyed for a special occasional treat. Warm, creamy custard topped with juicy pomegranate seeds mixed with honey and cinnamon – get ahead of time and make the custards up to 2 days in advance and keep them chilled until needed. See method
Ingredients
- 350ml (12fl oz) double cream
- 4 tbsp caster sugar
- 1 vanilla pod, seeds scraped out
- 1 tsp orange zest
- 4 egg yolks
- 60g (2 1/2fl oz) pomegranate seeds
- 2 tbsp honey
- 1/4 tsp ground cinnamon
Each serving contains
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Energy
1660kj
401kcal
20%
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Fat
37g
52%
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Saturates
21g
105%
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Sugars
15g
16%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 14.8g
Protein 3.8g
Fibre 0.1g
Method
- Preheat the oven to gas 3, 170°C, fan 150°C.
- In a pan, heat the cream, sugar, vanilla and orange zest until bubbling. Strain into a jug. Leave to cool.
- In a bowl, whisk the egg yolks, and then pour in a little of the cream mixture; whisk again. Add the remaining cream gradually, whisking continuously to make a custard.
- Put 6 ramekins in a roasting tin and pour the custard mixture into them. Pour just-boiled water into the tin to come halfway up the sides of the ramekins. Cook for 30-35 minutes, or until just set with a slight wobble when shaken. Set aside to cool. Chill overnight, or for at least 2 hours.
- In a bowl, mix the pomegranate seeds with the honey and cinnamon. Spoon over the custards to serve.
See more Christmas Dessert recipes