Tipsy eggnog trifle
Guests will love this merry dessert
SERVES 8-10 To make eggnog custard, combine 600ml cream, 600ml milk, 4 whole cloves, 2 cinnamon quills and 1 tsp ground nutmeg in a medium saucepan over medium heat. Bring to a simmer. Meanwhile, whisk 12 egg yolks, ¹/ ³ cup cornflour, 2 tsp vanilla bean paste and ²/³ cup caster sugar together in a large heat-proof bowl. Pour about 1 cup hot cream mixture into the egg mixture. Whisk immediately until smooth to temper eggs.
