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Ingredients
6 tsbp. sugar
1 cup fresh pomegranate juice from arils (you can use the bottled juice if you don’t want to get so labor intensive), parted.
4 eggs
1 can sweetened condensed milk
1/2 cup 2% milk
1 tsp. vanilla extract
splash of Grand Marnier (more like 2 tbsp.)
1/4 cup fresh arils for garnish
1 cup fresh pomegranate juice from arils (you can use the bottled juice if you don’t want to get so labor intensive), parted.
4 eggs
1 can sweetened condensed milk
1/2 cup 2% milk
1 tsp. vanilla extract
splash of Grand Marnier (more like 2 tbsp.)
1/4 cup fresh arils for garnish
Preparation
For POM juice:
Cut pomegranate and remove all arils. Use the more red ones. Don’t rinse. Place 1-1/2 cups of arils in blender and liquify for 2 minutes.
For custard:
In a bowl, combine eggs, sweetened condensed & whole milk & extract and whisk for about 2 minutes. Pour 3/4 cup pom juice from arils into custard mixture using a small colander or strainer. Set aside.
For caramel:
Add sugar and strain 1/4 cup of pom juice to the flan mold and bring to medium-high heat. Allow all of sugar to melt down until golden caramel, stirring constantly. Do not allow the color of the sugar to become too dark or burn. When sugar is fully liquified, carefully coat the bottom entire sides of the flan mold with t (I suggest using a brush if you are not experienced in handling extremely hot caramel). Let sit for 2 minutes until sugar sets. Add mixture to flan pan.
I make my flans in a pressure cooker because it saves 75% time. If you want that method, email me. If you’re making it the traditional way, follow these instructions: If you have a traditional 10″ flan pan that does not have a lid, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add 2 cups of water to large saucepan and gently place flan pan into Maria bath. Bring to boil for 45-60 minutes or until fully cooked. without the custard becoming too firm. When just at the point of less than too firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip! Serve on large plate. Slice individually and sprinkle arils on each. Be careful not to waste any of the caramel sauce.
Serves 8-10. Enjoy thoroughly!
For full details and more pictures visit:
FlanBoyantEats.com
Cut pomegranate and remove all arils. Use the more red ones. Don’t rinse. Place 1-1/2 cups of arils in blender and liquify for 2 minutes.
For custard:
In a bowl, combine eggs, sweetened condensed & whole milk & extract and whisk for about 2 minutes. Pour 3/4 cup pom juice from arils into custard mixture using a small colander or strainer. Set aside.
For caramel:
Add sugar and strain 1/4 cup of pom juice to the flan mold and bring to medium-high heat. Allow all of sugar to melt down until golden caramel, stirring constantly. Do not allow the color of the sugar to become too dark or burn. When sugar is fully liquified, carefully coat the bottom entire sides of the flan mold with t (I suggest using a brush if you are not experienced in handling extremely hot caramel). Let sit for 2 minutes until sugar sets. Add mixture to flan pan.
I make my flans in a pressure cooker because it saves 75% time. If you want that method, email me. If you’re making it the traditional way, follow these instructions: If you have a traditional 10″ flan pan that does not have a lid, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add 2 cups of water to large saucepan and gently place flan pan into Maria bath. Bring to boil for 45-60 minutes or until fully cooked. without the custard becoming too firm. When just at the point of less than too firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.
Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip! Serve on large plate. Slice individually and sprinkle arils on each. Be careful not to waste any of the caramel sauce.
Serves 8-10. Enjoy thoroughly!
For full details and more pictures visit:
FlanBoyantEats.com
Note
Remove from refrigeration 30-45 minutes prior to serving to give it time to loosen a bit. It will be better that way! Flan will last you up to 3 days.
One response to “Pomegranate and Grand Marnier Flan”
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Sounds and looks delicious! Will have to surprise the wife and make this this evening