Flan is a traditional Mexican dessert, a sort of upside-down pudding with a caramel base that turns into a luscious topping. This version calls for heart-healthy pomegranate juice to offset the richness of this pretty pink flan.
1 1/3 cups water
2/3 cup granulated organic sugar
3 egg yolks
1/2 cup granulated sugar
2 cups half-and-half
1 1/4 cups unsweetened pomegranate juice
1. In a small saucepan with a heavy bottom, heat the water with the 2/3 cup sugar, stirring until crystals dissolve. When sugar is dissolved, lower the heat to medium-high and cook, swirling pan gently, until mixture turns a rich golden-brown, about 12 minutes.
2. Pour the caramel syrup evenly into 4 one-cup individual custard cups, swirling to coat cups evenly. Allow syrup to set.
3. Preheat oven to 325F. In a medium bowl, beat the eggs and the egg yolks with the 1/2 cup sugar until blended. Add half and half, beating continually. Add pomegranate juice and beat until well combined.
4. Pour egg mixture evenly into custard cups. Place them in an ovenproof pan with boiling water halfway up the sides of the cups. Bake around 1 1/2 hours, or until a knife inserted in the center comes out clean.
5. Remove custard cups from the pan of water and allow to cool to room temperature. Cover and refrigerate for at least 3 hours.
6. To serve, set cups briefly in hot water, then unmold onto pretty serving plates. Garnish with fresh pomegranate seeds, if desired.