Vanilla Bean and Pomegranate Parfaits
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 cup pomegranate seeds
- 23 cup pomegranate juice
- 1 tablespoon lemon juice
- 1 cup milk, 1% or 2%
- 3/4 cup light cream, (half&half) for a even lower-fat result, use low-fat milk instead
- 1 each vanilla bean halved lengthwise, or 2 teaspoons vanilla extract
- 1 large eggs
- 1 large egg yolks
- 13 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/2 cup pomegranate seeds for garnish
- 6 each mint sprigs for garnish
DirectionsFor the compote: Stir in 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.
Stir in pomegranate seeds, pomegranate juice and lemon juice, mix until combine.
Bring to a boil over medium-high heat and cook, stirring often, until syrupy, 4 to 6 minutes.
Transfer to a small bowl.
Keep the bowl in the refrigerator while you prepare the pudding.
For the pudding: Mix together milk and half-and-half in a medium heavy saucepan.
Scrape in seeds from vanilla bean (or add vanilla extract).
Bring to a simmer over medium heat.
Remove from the heat, cover and allow to steep for about 6 minutes.
Meanwhile, add egg, egg yolk, 13 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl, and whisk until well blended.
Reheat the milk mixture just until steaming, bot not boiling.
Slowly pour 13 of the steaming milk into the egg mixture, and whisk until well mixed.
Pour the egg-milk mixture back into the pan.
Cook over medium heat, whisking frequently, until very thick, about 3 minutes.
Remove from the heat and whisk in butter.
For the parfaits: Divide the pomegranate compote among six 6-ounce ( 3/4 cup) into dessert cups.
Transfer the pudding mixture over the compote.
Cover and refrigerate until the pudding is well chilled and firm, at least 1 1/2 hours.
For serving: Top each parfait with pomegranate seeds and a mint sprig, if needed.