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Vanilla Pomegranate Parfait

January 4, 2012

I love winter for only one reason. Maybe two. The holidays and pomegranates. Otherwise, take the snow and cold weather and leave me the heat and sun.

A dear friend brought me a pomegranate for a Christmas gift and I knew it wouldn’t sit on my counter for long. I’ve tried a lot of pomegranate recipes but I was craving something a little bit different.

I found this recipe at Eating Well. This vanilla pomegranate parfait hits the spot. The rich, sweet taste of pure from scratch vanilla pudding mixes with the tangy pomegranate compote to make a delicious meal. And it’s easy. I MADE PUDDING FROM SCRATCH!! If I can do it, you can too!

BUT……You don’t have to make the pudding from scratch if you don’t want to. A vanilla pudding mix can be substituted. For best flavor though, I highly recommend the from scratch version.



Taken from Eating Well


  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 cup pomegranate seeds (see Tip)
  • 2/3 cup pomegranate juice
  • 1 tablespoon lemon juice


  • 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 (to garnish)
  1. To prepare the 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. Place on burner and bring to a boil over medium-high heat Stir until mixture becomes syrupy, about 5 minutes. Transfer mixture to a small bowl. Place in refrigerator to cool while you make the pudding.
  2. To prepare the pudding: Combine the milk and half-and-half ina large saucepan. Scrape in seeds from the vanilla bean (or add the vanilla extract). Place pan on burner and bring mixture to a simmer over medium heat. POnce mixture has begun to simmer, remove from heat, cover and let steep for 5 minutes.
  3. Meanwhile, in a medium bowl whisk egg, egg yolk, 1/3 cup sugar and 1 1/2 tablespoons cornstarch. Reheat the milk mixture just until steaming. Whisk one-third of the steaming milk into the egg mixture. Pour the egg-milk mixture back into the pan. Cook over medium heat, stirring constantly with the whisk until very thick, 2 to 3 minutes. Remove from heat and stir in butter.
  4. To make parfaits: Divide the pomegranate compote among six 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.


* You can freeze pomegranate seeds for up to 3 months.

* For tips on removing seeds from a pomegranate, click here


Baked Pomegranate Yogurt Pudding by Meatless Monday

Rice Pudding with Pomegranate Syrup from Cooking Light

Chocolate Pudding with pomegranate by A Cozy Kitchen

Pomegranate Orange Salsa by Burnt Apple

Pomegranate Walnut Salad by Burnt Apple

2 Comments leave one →
  1. January 4, 2012 5:00 pm

    I just got a pomegranate and am looking for ways to use it up. This idea looks wonderful. Thanks for all your great ideas!


  1. Almond Apple Pomegranate Muffins | Burnt Apple

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