FULL RECIPE

This is a rich creamy, vanilla pudding with sweet pomegranate compote.
We have many and beautiful pomegranate this year.. I know many of you are in summer but in Southern hemisphere we are in winter.
BTW I m freezing some poms seeds and juice to make some desserts for Christmas time.
But you can make with other fruits like blackberries, raspberries or blueberries.

Source : Eating well

Note :
Thanks so much by all the love and condolences for my and my family. :)

Ingredients

Pomegranate compote
2 tablespoons sugar
3 teaspoons cornstarch
1 cup pomegranate seeds
2/3 cup pomegranate juice
1 tablespoon lemon juice

Pudding

2 cups whole milk
2 teaspoon vanilla extract
1 large egg
1 large egg yolk
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/2 cup pomegranate seed for garnish
6 mint spring for garnish

Method

Compote:

Mix 2 tablespoons sugar with 3 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.

Make the pudding

Combine milk and vanilla extract in a medium heavy saucepan.
Bring to a simmer over medium heat. Remove from the heat cover and let steep for 5 minutes.

Meanwhile, whisk egg, egg yolk, 1/3 cup sugar and 2 tablespoons coornstarch 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 whisk constantly until very thick, 2 to 3 minutes.Remove from the heat and whisk in butter.
Make the parfaits.
Divide pomegranate compote among six parfait glasses, ramekins or other desserts cups.
Spoon the pudding mixture over the compote. Cover and refrigerate until the pudding is chilled and firm. To serve garnish each parfait with pomegranate seeds and a mint spring.

Notes

How to freeze pomegranate seeds
Once you have de-seeded your pomegranate, make sure the seeds are dry. Arrangue them in a single layer baking sheet lined with wax paper. Place in freezer for 2 hours or until frozen. Once frozen put them into a freezer bag and store them in the freezer.
Pom seeds and juice can be frozen for up 6 months in airtight containers.