Custard pots topped with pomegranate recipe
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- Serves 6
- 5 mins to prepare and 35 mins to cook
- 401 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1660kJ 401.0kcal
- Fat
- 37g
- Saturates
- 21g
- Salt
- 0.1g
- Sugars
- 15g
of the Reference intake
Carbohydrate 14.8gProtein 3.8gFibre 0.1g
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- 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
