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.
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