Rum Pudding With Pomegranate Raspberry Compote

• For the Compote
• 3 tablespoons granulated sugar
• 2 teaspoons cornstarch
• 3/4 cup pomegranate seeds (arils)
• 3/4 cup fresh raspberries
• 1 cup best-quality pomegranate juice
• For the Pudding
• 6 egg yolks from extra large eggs
• 1 cup granulated sugar
• 2 cups whole milk
• 1 packet granulated gelatin (1 tablespoon) mixed with 1/4 cup water
• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 1/4 to 1/3 cups white rum
• Pomegranate seeds for garnish

1. In a small saucepan, whisk the sugar and cornstarch together until well blended. Add the raspberries and pomegranate juice and heat to boiling, crushing the raspberries a bit with the back of a wooden spoon.
2. Add the pomegranate arils and simmer the compote for 8 to 10 minutes until the mixture thickens. Cool and refrigerate.
3. Beat the eggs and sugar together until very light. Pour the mixture into the top of a double boiler or a bowl set over simmering water. Slowly whisk in the milk and continue to whisk until the mixture thickens to coat the back of a spoon. Remove from the heat and whisk in the gelatin/water mixture. Cool and refrigerate until the pudding sets.
4. Once the pudding is set, whip the cream. Stir the vanilla and rum into the pudding and then fold in the whipped cream. Return the mixture to the refrigerator to set further. (Overnight works well here.)
5. To serve, spoon some of the compote into the bottom of a small dessert dish or glass, and then top with some of the pudding. Garnish with pomegranate seeds.
6. NOTE: Make the parts the day before serving...makes life easier!

granulated sugar, cornstarch, pomegranate seeds, fresh raspberries, pomegranate juice, egg yolks, sugar, milk, gelatin, whipping cream, vanilla, white rum, pomegranate seeds

Taken from food52.com/recipes/19952-rum-pudding-with-pomegranate-raspberry-compote (may not work)