1- Preheat the oven to 300F.2. Beat the eggs and 100 g of sugar. Add the cream and milk.3. Place the pomegranate seeds in the bottom of the ramekins.4. In a saucepan, make the caramel: melt 100 g of sugar and a tablespoon of water until the caramel has an amber color.5. Pour the caramel into the mold, over the pomegranate.6. Add the cream to the eggs in the caramelized mold. Place the mold in a deep oven dish. Pour in water up to half of the mold.7. Bake for 45 minutes.8. Remove from the oven. Let cool.9. Refrigerate before unmolding. Serve cold.