Today, pomegranate custard cream. Autumn brings its fruits, and among them is the pomegranate. Let’s find out together how to transform this intensely flavored fruit into a delicious custard cream, perfect for filling cakes, cookies, or enjoying on its own. A perfect combination that will win you over at the first taste. Very easy to make by following the rules of a simple custard cream, replacing milk with rigorously filtered pomegranate juice, otherwise you will end up with annoying pomegranate bits.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Slow Cooking, Stovetop, Low Heat
- Cuisine: Italian
- Seasonality: Autumn
- Energy 211.03 (Kcal)
- Carbohydrates 40.45 (g) of which sugars 28.91 (g)
- Proteins 4.46 (g)
- Fat 5.05 (g) of which saturated 1.82 (g)of which unsaturated 2.50 (g)
- Fibers 4.64 (g)
- Sodium 8.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups pomegranate (juice)
- 4 egg yolks
- 1/2 cup sugar
- 1/2 cup flour
Tools
- 1 Saucepan
- 1 Sieve
Steps
The first step is to deseed the pomegranate.
Put the juice and pomegranate in the mixer cup and blend everything into a cream.
Strain the juice well.
Immediately mix the eggs in a saucepan.
and the sugar.
You will get a creamy mixture.
Sieve the flour and add it to the eggs.
Stir and mix well.
Pour in the strained pomegranate juice and
Cook the cream, constantly stirring to prevent sticking.
You will see it gradually thickens
until you achieve the consistency of custard cream.
Pour into a dish possibly left in the freezer and therefore icy
Cover with cling film on the surface and let cool in the fridge for at least 1 hour.
