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

Ingredients

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

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