Raspberry and Pomegranate Pastry

Instructions

1. 1

   In a saucepan off the heat, combine the sugar, cornstarch and flour. Whisk in the egg, egg yolk and vanilla. Stir in the milk. Bring to a boil over medium heat, stirring constantly with a whisk, about 5 minutes, taking care to scrape the bottom and sides of the pan.

2. 2

   Off the heat, add the chocolate and stir. Let melt for about 1 minute and whisk until the cream is smooth and the chocolate is completely melted. Add the yogurt and mix thoroughly.

3. 3

   Pour into a bowl and cover with plastic wrap directly on the cream. Refrigerate for at least 3 hours.