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Custard pots topped with pomegranate recipe

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


  • 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

  • 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


  1. Preheat the oven to gas 3, 170°C, fan 150°C.
  2. In a pan, heat the cream, sugar, vanilla and orange zest until bubbling. Strain into a jug. Leave to cool.
  3. 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.
  4. 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.
  5. In a bowl, mix the pomegranate seeds with the honey and cinnamon. Spoon over the custards to serve.

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