Custard pots topped with pomegranate recipe

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

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.

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  • 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
  • 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


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