ACTIVE: 45 minutes TOTAL: 3 hours, 45 minutes (including 3 hours chilling time)
TO MAKE AHEAD: Prepare the compote (Step 1), cover and refrigerate for up to 1 day.
Cover and refrigerate parfaits for up to 8 hours.
Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote.
Pick out small, festive glass dessert dishes for this pretty parfait.
2 tablespoons sugar
2 teaspoons cornstarch
1 cup pomegranate seeds
2/3 cup pomegranate juice
1 tablespoon lemon juice
1 cup low-fat milk
3/4 cup half-and-half
1 vanilla bean, halved lengthwise,
or 2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1/3 cup sugar
11/2 tablespoons cornstarch
1 tablespoon butter
1/2 cup pomegranate seeds for garnish
6 mint sprigs for garnish
1. To prepare compote: Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small
saucepan. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine.
Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes.
Transfer to a small bowl. Refrigerate while you prepare the pudding.
2. To prepare pudding: Combine 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 let steep for 5 minutes.
3. Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 11/2 tablespoons cornstarch in a
medium bowl. Reheat the milk mixture just until steaming. Carefully whisk one-third of the
steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook
over medium heat, whisking constantly, until very thick, 2 to 3 minutes. Remove from the
heat and whisk in butter.
4. To prepare parfaits: Divide the pomegranate compote among six 6-ounce (3/4-cup)
parfait glasses, ramekins or other small dessert cups. Spoon the pudding mixture over the
compote. Cover and refrigerate until the pudding is well chilled and firm, at least 3 hours.
To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.
Calories 209, Fat 8g (sat 4g, mono 2g), Cholesterol 88mg, Carbs 31g, Added sugars 15g,
Protein 4g, Fiber 1g, Sodium 48mg, Potassium 189mg.