This recipe is delicious! It comes from Southern Living and combines the flavors of cranberries and oranges and pound cake. It has just the right amount of sweet and tart and creaminess. It is so yummy and makes a beautiful presentation. I made it recently for a Christmas dinner, served it in a trifle bowl, sugared some cranberries and put on top and tied a bow around the trifle bowl. Very easy!
1. Bring first 3 ingredients to a simmer in a saucepan, and cook, stirring occasionally, 6 minutes or until sugar dissolves and orange juice is reduced by half.
Remove from heat, and cool 15 minutes. Cover and chill until ready to use, or refrigerate in an airtight container up to 4 days.
Whisk together milk and next 3 ingredients in a saucepan over medium-low heat, and cook, whisking occasionally, 2 to 3 minutes or until sugar dissolves. Remove from heat.
Whisk together egg yolks and next 2 ingredients in a medium bowl until smooth. Gradually whisk 1/2 cup milk mixture into egg yolk mixture, whisking constantly until smooth. Pour yolk mixture into warm milk mixture in pan, whisking until blended. Cook over medium-high heat, whisking constantly, 3 to 5 minutes or until mixture thickens and begins to bubble.
Transfer to a bowl, and place plastic wrap directly on mixture (to prevent film from forming). Chill 30 minutes to 3 days.
Cut pound cake into 1-inch cubes. Layer one-third cake cubes in a 2.5-qt. trifle dish. Top with one-third each orange pastry cream, cranberry mixture, and whipped cream. Repeat layers twice. Serve immediately, or cover and chill up to 24 hours.
I sugared some fresh cranberries and made milk chocolate curls to use for garnish. Southern Living garnished theirs with white chocolate curls and rosemary sprigs. Garnish however you like.