In a medium saucepan, combine granulated sugar and cornstarch. Add half-and-half, egg yolks, and orange zest, whisking to combine. Bring to a boil over medium-high heat. Cook for 1 minute, whisking constantly.
Remove from heat, and gradually add butter, a piece at a time, whisking until butter melts. Add sour cream and vanilla extract, stirring to combine. Add food coloring, one drop at a time, until desired color is reached. Let mixture cool slightly. Place a sheet of plastic wrap on the surface of custard to prevent it from forming a skin while cooling.
Refrigerate until cold, approximately 2 hours, before using. Store in an airtight container in the refrigerator for up to 2 days.
In a medium bowl, combine cream, cream cheese, and confectioners’ sugar. Beat at low speed speed with a mixer, gradually increasing to medium-high speed, until smooth.
In 8 small trifle dishes, layer ladyfingers, orange custard, and cream mixture.
Garnish with candy corn, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/candy-corn-trifles-recipe/