English Trifle

For the custard:
2 cups whole milk
1 cup heavy cream
8 egg yolks
1 ¼ cups sugar
1 teaspoon vanilla extract
 
Heat the milk and cream over medium heat until steaming. Whisk the eggs with the sugar and vanilla in a mixing bowl. Slowly temper the hot milk into the eggs while whisking.  Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, about 10 to 15 minutes. Strain through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally.

1 package lady fingers
1/3 cup sweet Sherry wine
3 cups whole berry cranberry sauce
1 cup heavy whipping cream
2 tablespoons powdered sugar
Mint for garnish

Arrange ladyfingers to cover bottom of glass trifle dish, a terrine mold, or a straight sided glass bowl. Sprinkle ladyfingers with the Sherry to soak. Place cranberries on top of the lady fingers and pour the cooled custard over the fruit. Refrigerate, covered, until chilled.

Whip the cream and powdered sugar to stiff peaks.  Spread whipped cream over the trifle and garnish with mint sprigs.

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