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“PAMA Pomegranate Liqueur”
1hr 5mins

Ingredients Nutrition


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

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