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1
For the compote:
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2
Stir in 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.
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3
Stir in pomegranate seeds, pomegranate juice and lemon juice, mix until combine.
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4
Bring to a boil over medium-high heat and cook, stirring often, until syrupy, 4 to 6 minutes.
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5
Transfer to a small bowl.
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6
Keep the bowl in the refrigerator while you prepare the pudding.
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7
For the pudding:
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8
Mix together milk and half-and-half in a medium heavy saucepan.
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9
Scrape in seeds from vanilla bean (or add vanilla extract).
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10
Bring to a simmer over medium heat.
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11
Remove from the heat, cover and allow to steep for about 6 minutes.
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12
Meanwhile, add egg, egg yolk, 13 cup sugar and 1 1/2 tablespoons cornstarch in a medium bowl, and whisk until well blended.
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13
Reheat the milk mixture just until steaming, bot not boiling.
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14
Slowly pour 13 of the steaming milk into the egg mixture, and whisk until well mixed.
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15
Pour the egg-milk mixture back into the pan.
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16
Cook over medium heat, whisking frequently, until very thick, about 3 minutes.
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17
Remove from the heat and whisk in butter.
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18
For the parfaits:
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19
Divide the pomegranate compote among six 6-ounce ( 3/4 cup) into dessert cups.
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20
Transfer the pudding mixture over the compote.
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21
Cover and refrigerate until the pudding is well chilled and firm, at least 1 1/2 hours.
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22
For serving:
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23
Top each parfait with pomegranate seeds and a mint sprig, if needed.
