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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

Serves 6
5 mins to prepare and 35 mins to cook
401 calories / serving
Vegetarian

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

Energy
1660kj
401kcal 20%
Fat
37g 52%
Saturates
21g 105%
Sugars
15g 16%
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