• 3 1/2 cups frozen or fresh cranberries

  • 3/4 cup sugar

  • 1/2 cup orange juice

  • 2 1/2 cups milk

  • 2/3 cup sugar

  • 1 tablespoon orange zest

  • 1 teaspoon vanilla extract

  • 3 large egg yolks

  • 1/3 cup cornstarch

  • 3 tablespoons orange juice

  • 1 (16-oz.) frozen pound cake, thawed1 1/2 cups whipping cream, whipped to soft peaks

  • Garnishes: fresh rosemary sprigs, white chocolate curls




Step 1
Allow cranberries. Sugar and orange juice to come to a simmer in a saucepan, and cook, stirring occasionally, for approximately 6 minutes (until sugar dissolves and orange juice is reduced by half).


Step 2
Remove from heat and let cool for 15 minutes. Cover and chill until serving time or refrigerate in an airtight container up to 4 days.


Step 3
Whisk together milk and add in next 3 ingredients in a saucepan over medium-low heat. Cook while whisking occasionally (fora bout 2 to 3 minutes) or until sugar dissolves. Again, remove from heat.


Step 4
Whisk egg yolks and the next 2 ingredients in a medium bowl until completely smooth. Next, slowly whisk 1/2 cup milk mixture into egg yolk mixture, whisking consistently until smooth. Pour the yolk mixture into milk mixture in a pan, whisking until blended evenly. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.


Step 5
Transfer mixture into a a bowl, and place plastic wrap over the mixture. Chill for 30 minutes for 3 days.


Step 6
Cut pound cake into single-inch cubes. Layer one-third cake cubes in a 5-qt. trifle dish. Top with 1/3 each orange pastry cream, cranberry mixture, and whipped cream. Repeat layering twice. Serve immediately, or cover and chill up to 24 hours.


Terms and Conditions       Privacy Policy