You know when you travel somewhere foreign, but there's something about the place that makes you feel like you've come home? That's how pomegranate molasses tastes to me. Its sweet floral tang is mysteriously familiar. I find myself mixing it with seltzer, substituting it for balsamic vinegar and adding it to desserts–even sneaking a spoonful from the fridge now and then.
Pomegranate molasses might sound exotic to American cooks, but it’s cheap and pretty easy to find. Middle Eastern markets stock it right next to the rose water and orange blossom water (at 1/3 the price they sell for at Whole Foods, you might want to pick those up too).
Here's a sweet recipe to get you started–Goat Milk Custard with Pomegranate Molasses. Serve this effortless and sophisticated dessert to impress dinner guests. While the ingredients may seem exotic, the preparation is simple. You don’t even have to turn the oven on.
Goat Milk Custard with Pomegranate Molasses
- 4 Tablespoons pomegranate molasses
- 2 egg yolks
- 1 whole egg
- 1-2 Tablespoons sugar
- 1 cup goat milk
- 1/4 teaspoon kosher salt
- ½ teaspoon vanilla, or seeds scraped from on vanilla bean
- fresh pomegranate seeds for garnish
1. Pour one tablespoon of pomegranate molasses into each of four small ramekins. Set aside.
2. In a small heavy-bottomed saucepan, whisk together the yolks, egg and sugar until well mixed and a little frothy. Slowly whisk in the milk. Stir in the salt.
3. Gently warm the mixture over medium heat, stirring constantly. When it begins to thicken watch closely, it will cook fast. Turn off the heat when it’s about not quite as thick as runny yogurt. Whisk in the vanilla.
4. Carefully spoon or pour the custard into the ramekins, dividing it equally between them. Place them in the refrigerator for at least 3 hours, until set. They’re best consumed within a day, but will keep for a few days.
5. Sprinkle some fresh pomegranate seeds on top before serving.