Eggnog Croissant Trifle Recipe

To make the custard, place the milk, cream, rum or orange juice, cinnamon and cloves in a medium heavy-based saucepan. Stirring occasionally, bring to a simmer over medium heat. Strain through a fine sieve into a large heatproof jug, discarding the solids

Meanwhile, whisk the egg yolks and sugar in a large heatproof bowl for 3 mins or until very pale and light. Whisk the cornflour into the egg mixture, then gradually whisk in the hot milk mixture

Return the mixture to a clean saucepan. Cook, whisking constantly, over medium heat for 8 mins or until the custard boils and thickens. Remove from heat and whisk in the butter and vanilla. Strain the custard through a fine sieve into a shallow container. Discard the solids. Cover with plastic wrap, pressing directly onto the surface of the custard. Place in the fridge for 2 hours or until cold and thickened

To make the vanilla peaches, place the peach, sugar, vanilla seeds and pod and 1 cup (250ml) water in a saucepan. Bring to a simmer over medium-low heat. Reduce heat to low. Partially cover and cook for 10 mins or until the peach is just tender. Transfer the mixture to a heatproof bowl. Place in the fridge for 2 hours to chill. Strain the peaches, reserving ½ cup (125ml) of the syrup

Split the croissants horizontally and spread with jam, then cut in half crossway

Place the cream in a large bowl. Use an electric mixer to whisk until soft peaks form

Place one-third of the croissants in a 20-cup (5L) glass serving dish and drizzle with one-third of the reserved syrup. Top with one-third of the custard, one-quarter of the vanilla peaches and one-third of the whipped cream. Repeat layering with the remaining croissants, syrup, custard and whipped cream, finishing with peaches. Sprinkle with pistachio to serve