Gingerbread Trifle with Pumpkin Custard


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2 cups whole milk 8 large egg yolks ⅔ cups sugar ¼ cup cornstarch 1 teaspoon. vanilla 1½ cups pumpkin puree ¼ teaspoon. nutmeg ¼ teaspoon. ground cinnamon 1 recipe of your favorite gingerbread 1 cup praline pecans (purchased at Local Mexican Restaurant and broken into pieces) 3 cups sweetened whipped cream

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In a large saucepan over medium heat, scald the milk. Remove from heat and set aside. In a large bowl, whisk together the egg yolks, sugar, constarch and salt. Very slowly stream about 1 cup of the hot milk into egg mixture, whisking constantly. Return the egg/milk mixture to the saucepan over medium high heat and cook - whisking constantly until mixture comes to a boil. Boil for 1 minute whisking and remove from heat. Using a fine mesh sieve or a cheese cloth lined strainer, strain mixture into a large bowl. Stir in the pumpkin, nutmeg and cinnamon. Refrigerate for 2 hours. Layer in a trifle bowl half of the prepared gingerbread (crumbled up), then half of the pumpkin custard and half of the whipped cream. Sprinkle half of the crushed pecan praline candies on tope and repeat the layers ending with the pecan pralines. Cover and refrigerate until ready to serve.