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Full Online Book HomeLearning KitchenDesserts - Trifle - Caramelized Pumpkin Trifle
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Desserts - Trifle -  Caramelized Pumpkin Trifle Post by :Jaime_Bonet Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1122

Click below to download : Desserts - Trifle - Caramelized Pumpkin Trifle (Format : PDF)

Desserts - Trifle - Caramelized Pumpkin Trifle

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
2 tablespoons finely chopped candied ginger, for garnish
Mint, for garnish


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.

Pumpkin Bread

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup milk


Preheat the oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper.

In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.

In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.

Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.


Candied Pumpkin
Makes about 3 cups

4 tablespoons unsalted butter
3 cups diced (1/2 inch) sugar pumpkin
1/3 cup sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon cinnamon


Melt the butter in a large heavy skillet. Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes. Stir in the sugar until dissolved. Stir in the maple syrup, ginger and cinnamon and remove from the heat. Let cool and refrigerate until chilled, at least 2 hours or overnight.

Reprinted by permission of Food and Wine. All rights reserved
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