15min Preptime & 3 hours of resting in the fridge • Cooking: 5-8min
Homemade Egg Nog Trifle
3 tbsp cornstarch
1 pinch salt
1/2 tsp ground cinnamon
4 egg yolks
Place the sugar, cornstarch, salt and cinnamon in a medium-sized pan. With a whisk, stir in the eggnog and egg yolks until combined.
Whisk constantly on a medium heat until the mixture has thickened and coats the back of a spoon (about 5–8 minutes).
Pour the pudding mixture into a medium-sized bowl, and cover with cling-film, ensuring it touches the surface of the pudding to prevent a skin from forming. Refrigerate until set (3 hours).
100g pomegranate arils
Whip the heavy cream with the sugar, until stiff peaks form.
Biscuit base & decoration
Crumble half a packet of the LUXLAIT biscuits into the bottom of a trifle bowl or a large glass bowl.
Spread half of the eggnog pudding on top, followed by half of the whipped cream on top of the pudding. Repeat the layers with some more of the biscuits, the rest of the pudding and the whipped cream.
Refrigerate for 6 hours or overnight. Top with the pomegranate arils and decorate with one or more biscuits before serving.