Makes 6 individual servings

Flan Custard
4 large eggs
1/2 cup heavy cream
1 3/4 cups whole milk
1/3 cup sugar
1 1/2 teaspoons pure vanilla extract
Pinch of salt

Preheat oven to 325°F. Bring water to a boil for water bath and reserve. Place six 6-ounce flan cups or ramekins in a 13x9x2-inch baking pan. Set aside.

In a medium bowl, whisk eggs together. Add milk, sugar, vanilla, and salt until blended. Strain. Ladle flan mixture into each ramekin and place baking pan on middle oven rack. Carefully pour boiling water around cups in the pan to a depth of one inch.

Bake for 30 to 35 minutes or until just set and a knife inserted near the center of flans comes out clean. Using tongs, transfer the cups to a cooling rack. Cool, then refrigerate for at least 3 hours or up to 24 hours before serving.

Pomegranate Syrup
2 to 3 large pomegranates, juiced (or 1 cup 100% pomegranate juice)
1/2 cup sugar

In a small saucepan over medium-high heat, reduce pomegranate juice by half. Stir in sugar and cook until dissolved. Remove syrup from heat and allow to cool.

For Garnish (optional)
Fresh pomegranate seeds from 1 large pomegranate

To Serve
Loosen flans around edges of each cup with a small knife. Place a dessert plate over each flan cup and invert to unmold. Spoon reduced syrup over each flan and garnish with pomegranate seeds.