Pour the mixture into 8 - 10 pot de creme cups or 4 oz. ramekins. Cover each with plastic wrap and refrigerate for 2 to 3 hours to set before serving. Spoon the sauce over the top of each pot de creme and serve with the Florentines.POMEGRANATE SAUCE Recipe courtesy Emeril Lagasse, 2000 4 whole pomegranates 1/2 cup sugar 1/4 cup waterRemove the seeds from 2 pomegranates and set aside. Remove the seeds from the other 2 pomegranates and place in a small saucepan with the sugar and water. Bring to a boil. Boil until all of the seeds burst and the mixture begins to thicken, about 10 to 15 minutes. Remove from the heat, strain and allow to cool. Stir in the whole pomegranate seeds.FLORENTINE COOKIES Recipe from Every Day Is A Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999 1/4 pound butter, room temperature 1 cup sugar 1 large egg 1 teaspoon vanilla extract 1/4 teaspoon baking soda Pinch salt 1 cup quick cooking oats 1 cup pecan piecesPreheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cream the butter and sugar together with an electric mixer on medium speed until smooth. Add the egg and beat until incorporated. Add the vanilla, baking soda and salt and beat until smooth. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind. Add this to the creamed mixture and beat until incorporated. The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan. Flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and carefully roll the cookies into cylinder shapes-like a cookie cigar while they are still hot. Cool completely on wire racks.