Pomegranate Creme Brulee - cooking recipe

Ingredients

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

Preparation

Preheat oven to 275\u00b0F.
In a small pan, bring cream, 2 tablespoons 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 teaspoons 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.