Shelly's Recipe

MINI GINGERGREAD TRIFLES WITH PUMPKIN CUSTARD

Category: Trifles

2 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pumpkin puree
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 rounds prepared gingerbread, cut to fit serving dishes
1 cup store-bought praline pecans
3 cups sweetened whipped cream

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, cornstarch, and salt. Very slowly pour about 1 cup hot milk into the egg mixture, whisking constantly. Return the milk-egg mixture to the saucepan over medium-high heat, and cook, whisking constantly, until mixture comes to a boil. Boil for 1 minute while whisking. Remove from heat.

Using a fine-mesh sieve or a cheesecloth-lined strainer, strain
mixture into a large bowl. Stir in the pumpkin, nutmeg, and cinnamon. Refrigerate for 2 hours.

In each of six serving glasses, layer a gingerbread round, the pumpkin custard, praline pecans, and 1/4 cup whipped cream.
Repeat layers a second time using remaining ingredients, ending with whipped cream. Top with additional praline pecans.