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Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise

A perfect finish to any meal. Featuring Custom Culinary® Gold Label Crème Anglaise Sauce, Pumpkin Apricot Trifle with Wild Teaberry Crème Anglaise consists of pumpkin pie filling, apricot, granola, and a wild teaberry crème anglaise sauce.

What You'll Need

Yield: 24 servings

Teaberry Crème Anglaise
Amount Ingredients
2 lb. Custom Culinary® Gold Label Crème Anglaise Sauce 
½ Tbsp Teaberry Extract
Pumpkin Apricot Trifle
Amount Ingredients
1½ Tbsp Prepared Apricot Preserves
6 Tbsp Granola
½ Cup Prepared Pumpkin Pie Filling Mix
1 Cup Pumpkin Bread (½ x ½ inch cubes)
1 Cup Teaberry Crème Anglaise (recipe below)
1 tsp Toasted Salted Pumpkin Seeds
1 tsp Whole Dry Teaberry
1 tsp Dried Apricot (small dice)
1 Sprig Fresh Mint Leaves 

Wild Teaberry Crème Anglaise
  1. Thaw the frozen Crème Anglaise overnight under refrigeration.
  2. Empty Crème Anglaise into stainless mixing bowl.
  3. Add the Teaberry Extract and carefully fold together until fully incorporated,
  4. Hold refrigerated and covered for service.
Pumpkin Apricot Trifle
  1. In a tall wine glass or other vessel of choice, add the apricot preserves.
  2. Carefully layer half of the granola atop the preserves.
  3. Add half of the pumpkin pie filling followed by the cubes of pumpkin bread.
  4. Add half of the teaberry Crème Anglaise and tap the glass gently so that the ingredients settle.
  5. Repeat the layering apart from the apricot preserves.
  6. Garnish the top with pumpkin seeds, dried teaberry, dried apricot and fresh mint.