-
1
1. Preheat oven to 325F; bring a kettle of water to boil for the water bath.
-
2
2. Place 6-oz. flan cups in a 13 x 9 x 2-inch baking pan. Set aside.
-
3
3. In a medium bowl whisk eggs together; add milk, sugar, vanilla and salt until blended. Ladle flan mixture into each cup.
-
4
4. Place baking pan on middle oven rack; carefully pour boiling water around cups in pan to a depth of 1 inch.
-
5
5. Bake for 30-35 minutes or until a knife inserted near the center of flans comes out clean.
-
6
6. Carefully remove pan from oven; with tongs, transfer cups to a cooling rack. Cool; then refrigerate at least 3 hours or up to 24 hours, before serving.
-
7
7. To serve, loosen flans around edges of each cup with a table knife. Place a dessert plate over each flan cup and invert onto plate.
-
8
8. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl and set aside. (Refrigerate or freeze remaining arils for another use.)
-
9
9. Spoon 1 tablespoon POM Syrup* over each flan. Garnish with pomegranate arils, orange slices or berries as desired.
-
10
*To prepare POM Syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.
-
11
Nutrients Per Serving (6 oz.) with 1 Tablespoon Syrup: 215 calories, 8g protein, 33g carbohydrate, 5g total fat (2g saturated), 148mg cholesterol, 193mg sodium, .3mg riboflavin (B2), 39mcg iodine.
