2 tablespoons sugar
2 teaspoons cornstarch
1 medium pomegranate (1 cup of seeds)
2/3 cup pomegranate juice
1 tablespoon lemon juice
2 cups milk
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
To prepare compote:
Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan. Add pomegranate juice, lemon juice and 3/4 cup pomegranate seeds (save 1/4 cup for garnish) ; 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 milk 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 let steep for 5 minutes.
Meanwhile, whisk 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 to 3 minutes. Remove from the heat and whisk in butter.
To prepare parfaits: Divide the pomegranate compote among six 6-ounce (1 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, at least 3 hours.
To serve, garnish each parfait with pomegranate seeds and a mint sprig, if desired.