Pomegranate Creme Brulee

• 1/2 cup pomegranate juice
• 2/3 cup sugar, divided
• 3/4 teaspoon lemon juice
• 2 cups heavy whipping cream
• 1-1/2 teaspoons brown sugar
• 1-1/2 teaspoons water
• 6 egg yolks, beaten
• 1 teaspoon vanilla extract
• 2-1/2 teaspoons sugar
• 1/3 cup pomegranate seeds

1. In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan.
2. Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan.
3. Bake, uncovered, at 325u0b0 for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately.
5. If broiling the custards, place ramekins on a
6. ; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.

pomegranate juice, sugar, lemon juice, heavy whipping cream, brown sugar, water, egg yolks, vanilla, sugar, pomegranate seeds

Taken from www.tasteofhome.com/recipes/pomegranate-creme-brulee/ (may not work)