Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce

Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce
Photo by Mark Thomas

Ingredients

  • 3 ½ soft ladyfingers
  • 1/3 cup dry Sherry
  • 2 tablespoons unsalted butter
  • 6 large egg yolks
  • ¾ cup sugar
  • 4 tablespoons unsalted butter
  • 3 large Fuji apples
  • + 15 more ingredients
    • 3 Bosc pears
    • 2 cups whole milk
    • ½ cup canned pure pumpkin
    • 1 ½ teaspoons ground cinnamon
    • 8 1/8-inch-thick slices Bosc pear
    • ½ cup sugar
    • 2 tablespoons sugar
    • 2 teaspoons vanilla extract
    • 2 cups whipping cream
    • 1 teaspoon vanilla extract
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh lemon juice
    • ½ cup cake flour
    • 2 tablespoons unsalted butter
    • 1 cup heavy whipping cream

Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boi...

View full recipe at Epicurious

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