Pecan Trifle

114

Ingredients

Custard: In a small bowl combine cornstarch and 1/4 cup of 2% milk; stir well. In top part of double boiler mix eggs, sugar and remainder of milk. Next add cornstarch mixture.
Heat over boiling water until mixture thickens, about 15 minutes. Remove from heat and add vanilla and bourbon. Allow to cool completely.
In a mixing bowl beat cream, 4 tablespoons sugar and 3 tablespoons bourbon until stiff.
Line bottom of a large crystal bowl with cake cubes. Cover with 1/3 of cooled custard. Sprinkle 1/4 cup of chopped pecans over custard. Next add a layer of whipped cream. Continue layering ingredients in the same order, ending with whipped cream on top.
Garnish the top with additional whole or chopped pecans.
Refrigerate at least 6 hours or overnight.
Makes 12 with generous servings. You could also divide into individual servings using ramekins, mugs, or wine glasses.