Dos Caminos & James Beard House Featured Chef Ivy Stark prepares this dessert inside this Park Avenue Mexican Restaurant.
1-1/3 cups water
2/3 cup granulated sugar
1 tablespoon pomegranate molasses
3 extra large eggs
3 extra large egg yolks
1/2 cup granulated sugar
2 cups half-and-half
1 1/4 cups unsweetened pomegranate juice
pomegranate seeds for garnish
Heat water, the 2/3 cup sugar, and pomegranate molasses together in a small heavy saucepan. Bring mixture to a boil, stirring to dissolve sugar. Lower heat to medium-high. Swirl the pan gently until the syrup turns a rich golden brown - about 12 minutes. Pour the caramel into a 10-inch round cake pan or 4-cup custard mold. Swirl it around to coat the mold evenly. When the syrup sets, turn the mold upside down on a piece of aluminum foil or heat proof surface.
Preheat oven to 325 degrees F.
Beat eggs and egg yolks with the 1/2 cup sugar until they are well blended. Pour the half and half into the egg mixture, beating continually. Pour the pomegranate juice into the mixture and beat until well combined.
Pour the custard through a sieve into the cake pan or mold. Place the mold in an ovenproof pan and pour boiling water halfway up the sides of the pan or mold. Cover the pan or mold with aluminum foil that has been punctured in several places for ventilation.
Bake for 1 hour and 20 minutes or until a knife inserted in the center of the flan comes out clean. The flan will be soft and creamy.
Remove the mold from the pan of water and cool to room temperature. Cover and refrigerate for at least 3 hours.
Slice and serve garnished with fresh pomegranate seeds.
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