Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass dessert dishes for this pretty parfait.
Make Ahead Tip: Prepare the compote (Step 1), cover and refrigerate for up to 1 day. Cover and refrigerate parfaits for up to 8 hours.
- For Pomegranate Compote:
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 1 cup pomegranate seeds (see Tip)
- 2/3 cup pomegranate juice
- 1 tablespoon lemon juice
- For Pudding:
- 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
- 1 1/2 tablespoons cornstarch
- 1 tablespoon butter
- 1/2 cup pomegranate seeds for garnish
- 6 mint sprigs for garnish
- Tip: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.
To prepare compote: Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add the 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.
To prepare pudding: Combine the milk and half-and-half in a medium heavy saucepan. Scrape in the seeds from the vanilla bean (or add vanilla extract). Bring to a simmer over medium heat. Remove from the heat, cover and let steep for 5 minutes.
Meanwhile, whisk the egg, egg yolk, 1/3 cup sugar and 1 1/2 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, 2-3 minutes. Remove from the heat and whisk in the butter.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
209 calories; 8g total fat; 4g total saturated fat; 88mg cholesterol; 48mg sodium; 31g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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