Courtesy of Binicio Salas, Pastry Chef, Nico Kitchen Bar @ NJPAC
Yields 10 servings
4 ½ oz. milk
4 ½ oz. heavy cream
2 yolks
2 oz. granulated sugar
3 ½ oz. semi sweet chocolate
1 Tbs. pomegranate liquor
½ tsp. vanilla extract
1. Heat milk, cream, vanilla and half of sugar to boil
2. Temper into the yolks with rest of sugar and cook over low heat until slightly thick
3. Strain over chocolate and mix
4. Add pomegranate liqueur and mix
5. Put over ramekin and refrigerate at 2 hours
6. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard