Vanilla Bean & Pomegranate Parfaits

Directions

For the compote:

Stir in 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.

Stir in pomegranate seeds, pomegranate juice, and lemon juice, and mix until combined.

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, ⅓ cup sugar, and 1½ tablespoons cornstarch in a medium bowl, and whisk until well blended.

Reheat the milk mixture just until steaming, but not boiling.

Slowly pour ⅓ 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 (¾ cup) dessert cups.

Transfer the pudding mixture over the compote.

Cover and refrigerate until the pudding is well chilled and firm, at least 1½ hours.

For serving:

Top each parfait with pomegranate seeds and a mint sprig, if needed.