Pomegranate Creme Brulee

Directions

1. 1
   Preheat oven to 275°F.
2. 2
   In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
3. 3
   Remove from heat and set aside to cool.
4. 4
   Scrape seeds from Vanilla into cream then discard vanilla pod.
5. 5
   In another bowl, whisk egg yolks with 1 tbsp of the sugar until sugar dissolve.
6. 6
   Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain thought a fine sieve.
7. 7
   Add 2 teaspoons PAMA.
8. 8
   Divide custard between 4 shallow baking dishes, each about 1/2 cup in capacity.
9. 9
   Place dishes in a baking pan, then place pan in oven.
10. 10
    Pour enough cold water into pan to come about halfway up sides of dishes.
11. 11
    Bake until custard set, 30-35 minutes.
12. 12
    Cover cooled custards with plastic wrap.
13. 13
    Chill in refrigerator for at least 4 hours or overnight.
14. 14
    Before serving, sprinkle 1 1/2 tsp sugar on each custard and use a kitchen blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.
15. 15
    You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.