Pomegranates really don’t need much fanfare or support. This baked custard is a wonderful example of this – silky custard subtly flavoured with rosewater and topped with pomegranate syrup, fresh pomegranate seeds and toasted pistachios.
- 300 ml pouring cream
- 300 ml milk
- 5 egg yolks
- 75 g (⅓ cup) caster sugar, plus 2 tablespoons extra
- 3 tsp rosewater, or to taste
- 1 cup pomegranate seeds, juice reserved (see Baker’s tips)
- 40 g (¼ cup) pistachio kernels, toasted, coarsely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 30 minutes
Chilling time: 3 hours
Preheat oven to 160°C (140°C fan-forced). Place eight 125 ml (½ cup capacity) ovenproof glasses or ramekins in a roasting pan or ovenproof dish (see Baker’s tip).
Combine the cream and milk in a small saucepan and bring almost to a simmer over medium heat. Remove from heat and set aside. Use a balloon whisk to whisk together the egg yolks, sugar and rosewater until well combined. Gradually stir in the hot cream mixture (don’t overmix – you don’t want it to be frothy). Strain the custard into a heatproof jug.
Pour the custard into the glasses or ramekins, dividing evenly. Add enough boiling water to the roasting pan to reach halfway up the sides of the ramekins. Carefully transfer the roasting pan to the oven and bake for 25 minutes or until the custard is just set but still wobbles slightly in the middle when the ramekin is shaken.
Remove the ramekins from the water bath and set aside at room temperature for 30 minutes. Transfer to the fridge and chill for 3 hours.
Set aside about ½ cup of the pomegranate seeds. Place the remaining seeds in a bowl and pound with the end of a rolling pin or crush with a fork to release the juice. Strain, add to the reserved juice and measure 80 ml (1/3 cup). Combine the measured pomegranate juice and extra 2 tbsp sugar in a small saucepan. Stir over low heat until the sugar dissolves, then bring to a simmer. Remove from the heat and set aside to cool.
Serve the chilled custards topped with the remaining pomegranate seeds, drizzled with the pomegranate syrup and sprinkled with the pistachios.
• You will need 1-2 pomegranates for this recipe.
• Place a folded tea towel in the base of the roasting pan to stop the ramekins or glasses moving around.
• These custards can be made up to 1 day ahead of serving. Keep covered in the fridge.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
This recipe is part of our Bakeproof: Autumn fruits column.
View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.