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Mini Gingerbread Trifles with Pumpkin Custard

Mini Gingerbread Trifles Recipe

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.

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