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Caramelized Pumpkin Trifle

Source: Food & Wine
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Active Time:  50 Minutes
Total Time:  4 Hours
  Serves 8
RECIPE INGREDIENTS
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups half and half
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Pumpkin Bread (see recipe) or one 1 1/2-pound loaf of gingerbread, sliced 1/4 inch thick
Candied Pumpkin (see recipe)
Softly whipped cream, for garnish
2 tablespoons finely chopped candied ginger, for garnish
mint sprigs, for garnish
Other necessary recipes:
Pumpkin Bread Candied Pumpkin
Caramelized Pumpkin Trifle Recipe at Cooking.com
DIRECTIONS
In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup of the half-and-half. In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil. Remove from the heat and stir for 1 minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.


Arrange one-third of the Pumpkin Bread slices in a large glass bowl, overlapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup. Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.


MAKE AHEAD: The pudding can be refrigerated overnight.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 447
Fat. Total: 21g
Fiber: 1g
Carbohydrates, Total: 60g
Sodium: 340mg
% Cal. from Fat: 42%
Cholesterol: 50mg
Protein: 5g
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