Apple Crisp And Bourbon-Cream Trifle

Name: Apple Crisp And Bourbon-Cream Trifle
Yield: Makes one 12-cup (3 L) trifle | Serves 12 to 16
Ingredients: 1 recipe Classic Fruit Crisp, made with apples, chilled; ½ cup (125 mL) milk; ½ cup (125 mL) half-and-half cream; 4 egg yolks; ¼ cup (60 mL) packed light brown sugar; 1 tsp (5 mL) vanilla extract; 2 Tbsp (30 mL) bourbon, plus extra for sprinkling; 2 Tbsp (30 mL) sugar; 3 Tbsp (45 mL) bourbon; 2 Tbsp (30 mL) unsalted butter; 1½ cups (375 mL) whipping cream; 2 tsp (10 mL) vanilla extract; 2½ Tbsp (37.5 mL) cornstarch; Ground cinnamon, for garnish; 1½ cups (375 mL) lightly toasted pecan halves

Preparation info

Makes one 12 cup 3 L ) trifle | Serves
12 to 16

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Not a typical trifle, this holiday dessert is made by layering chilled apple crisp with a bourbon-spiked pastry cream and toasted pecans.

Ingredients

Pastry Cream

½ cup (125 mL) half-and-half cream
½ cup (125

Dessert
Vegetarian

Method

Bring the cream and milk to a simmer in a saucepot. In a separate bowl, whisk the egg yolks, brown sugar, cornstarch, and vanilla. While whisking, slowly pour in the hot cream, then pour the entire mixture back into the pot. Whisk the custard over medium heat until it has thickened and just begins to bubble, about 3 minutes. Pour the cooked custard through a strainer int