This PAMA creme brulee is just as gorgeous as it is delicious. It's also deceptively easy to make.
Preparation Time: 10 minutes
Total time: 10 minutes
2 c. Heavy Cream ,5 Tbsp. Sugar,1/2 Vanilla Bean, split lengthwise,Small pinch salt,4 eggs yolks,2 tsp. PAMA Pomegranate Liqueur, Instructions:
Preheat oven to 275 F. In a small pan, bring cream, 2 tbsp. sugar, vanilla bean, and salt just to a boil over medium heat. Remove from heat and set aside to cool. Scrape seeds from Vanilla into cream then discard vanilla pod. In another bowl, whisk egg yolks with 1 tbsp of the sugar until sugar dissolve. Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain thought a fine sieve. Add 2 tsp. PAMA. Divide custard between 4 shallow baking dishes, each about 1/2 cup in capacity. Place dishes in a baking pan, then place pan in oven. Pour enough cold water into pan to come about halfway up sides of dishes. Bake until custard set, 30-35 minutes. Cover cooled custards with plastic wrap. Chill in refrigerator for at least 4 hours or overnight. Before serving, sprinkle 1 1/2 tsp 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. You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.