Pomegranate Creme Brulee

Makes  5 servings

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           teaspoon water
6                  egg yolks , beaten
1                  teaspoon vanilla extract
TOPPING :
2-1/2            teaspoon 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 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-ounce ramekins . Place cups  in a baking paan ; add 1 inch  of boiling  water to the pan .
3 .     Bake  uncovered  at 325*  for 30 to 35 minutes  or until the center is set  (mixture will jiggle) . Remove the 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  immediately .
5 .      If broiling the custards  , place ramekins  on a baking sheet  ; let stand at room temperature  for 15 minutes  . Sprinkle with sugar  . Broil 8-inches from the heat  for 4 to 7 minutes  or until sugar is caramrlized . Refrigerate  for 1 to 2 hours  or until firm . Sprinkle with pomegranate seeds  before serving .

Creme brulee is a decadent  , elegant dessert that you can serve  for holidays and special occasions . This version features  the tasty twist of pomegranate .