Recipes from Mexico :: Mexican Desserts
1 1/3 (one and one-third) c. water
2/3 c. sugar
3 extra large eggs
3 extra large egg yolks
1/2 c. sugar
2 c. half-and-half
1 1/4 (one and one-fourth) c. unsweetened pomegranate juice
Heat water and the 2/3 c. sugar together in a small heavy saucepan. Bring mixture to a boil, stirring to dissolve sugar. Lower the heat to med.-high. Swirl the pan gently until the syrup turns a rich golden brown - about 12 mins. Pour the caramel into a 10-in. pie plate or 4-c. custard mold. Swirl it around to coat the mold in an even way. When the syrup sets, turn the mold upside down on a piece of aluminum foil.
Preheat oven to 325 degrees fahrenheit.
Beat eggs and egg yolks with the 1/2 c. sugar until they are well blended. Pour the half and half into the egg mixture, beating continually. Pour the pomegranate juice into the mixture and beat until well combined.
Pour the custard through a sieve into the pie plate or mold. Place the mold in an ovenproof pan and pour boiling water halfway up the sides of the plate or mold. Bake for 1 hour and 20 mins. or until a knife inserted in the center of the flan comes out clean. The flan will be soft and creamy.
Remove the mold from the pan of water and cool to room temperature. Cover and refrigerate for at least 3 hours. Garnish with fresh pomegranate seeds, if desired.
