Vanilla Bean and Pomegranate Parfaits
Creamy and rich custard on top. Sweet and sour pomegranate compote at the bottom. One spoonful of this parfait has all the deliciousness with great texture you are looking for.
|For the pomegranate compote:|
|For the pudding:|
light cream (half&half)
for a even lower-fat result, use low-fat milk instead
halved lengthwise, or 2 teaspoons vanilla extract
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, 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, ⅓ cup sugar and 1½ tablespoons cornstarch in a medium bowl, and whisk until well blended.
Reheat the milk mixture just until steaming, bot 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) into dessert cups.
Transfer the pudding mixture over the compote.
Cover and refrigerate until the pudding is well chilled and firm, at least 1½ hours.
Top each parfait with pomegranate seeds and a mint sprig, if needed.