(4 to 6 servings)
Caramel:
Prepare the caramel for the base of the baking dish: put the sugar and water in a pot or pan, ideally a stainless steel one. Boil, without stirring, until it becomes a golden caramel. Remove from the heat and spread at the bottom of the dish.
Mix the eggs and sugar, beat, add vanilla extract, mix well and then add milk.
Once everything is mixed, put in the baking dish over the hardened caramel.
Scatter pomegranate arils and blueberries on top.
Put in the oven and bake at 340°F for 30 to 40 minutes or until the center is set.
Remove, allow to cool well, and refrigerate for at least 2 hours before serving.
