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