Gingerbread Eggnog Trifle | Holiday Dessert | Ryan Scott

Preheat oven to 325°F.

For the eggnog, in a small pot, bring the eggnog to a simmer over medium-high heat, stirring occasionally. Meanwhile, whisk the eggs, cornstarch, and brown sugar in a small bowl. Once the eggnog is simmering, pour about ⅓ into the egg mixture, whisking constantly, then whisk the warmed egg mixture into the pot. Cook over medium-high heat, whisking constantly, until the custard comes to a full boil; it should be thick and shiny. Strain the cooked eggnog custard through a fine-mesh sieve into a bowl or container, then press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool. Once cool, stir with a rubber spatula or wooden spoon until smooth, then set aside until ready to assemble the trifle or transfer the eggnog custard to a decorated jar or container for your gift basket.

For the simple syrup, bring the ¼ cup water, the granulated sugar and vanilla to a boil. If desired, stir in a few tablespoons of whiskey or rum. Let cool to room temperature.

To assemble the trifle, cut the gingerbread loaf into 1-inch cubes. Arrange in an even layer at the bottom of a glass trifle dish. Sprinkle 2 to 3 tablespoons simple syrup over the gingerbread cubes. Dollop half of the eggnog custard over the gingerbread, and smooth it out with a spatula. Press a few gingerbread men up against the glass, standing them in the custard. Scoop half of the whipped cream on top of the custard, and smooth it out. Add a second even layer of gingerbread cubes, and top with more syrup. Add the remaining custard and smooth it out, and top with the last of the whipped cream. Use a spatula to shape the whipped cream into a dome and wipe the edge of the bowl clean. Crumble any remaining gingerbread cubes and sprinkle on top of the whipped cream.