Ingredients

  • ΒΌ cup cornstarch
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • pinch of kosher salt
  • 2 cups unsweetened pomegranate juice
  • 2 tablespoons unsalted butter
  • 1 tablespoon water

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Whisk the first five ingredients together in a small bowl until smooth.
  • EQUIPMENT:

Step 2

  • Place the pomegranate juice in a pot and bring to a bare simmer, over medium-low heat.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Pour about a quarter cup of the hot pomegranate juice into the egg mixture, whisking constantly to combine.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add more hot liquid, a little at a time, whisking, until the egg mixture is very warm to the touch.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Pour the tempered egg mixture into the pot with the remaining hot liquid, whisking constantly.Cook gently, stirring constantly to avoid lumps. If lumps occur, they can be worked out with a stick blender, or strained out with a fine mesh strainer (see head notes).
  • INGREDIENTS:
  • EQUIPMENT:

Step 6

  • Whisk in the cold butter, and transfer the mixture to a heat safe vessel to cool.
  • INGREDIENTS:
  • EQUIPMENT: