5 Desserts must try this winter

Vanilla-Pomegranate Desserts
Ingredients
Pomegranate Compote
2 tablespoons sugar, 2 teaspoons cornstarch, 1 cup pomegranate seeds, 2/3 cup pomegranate juice, 1 tablespoon lemon juice

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.

How to make
To prepare compote
Mix 2 tablespoons sugar with 2 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.

To prepare pudding
Combine milk and half-and-half 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 (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.

Total time: 4 hours including chilling time.

It can be served to 6 peoples.