
How To Make a Gingerbread Eggnog Trifle | Holiday Dessert | Ryan…

Jane Lynch Talks Hosting "The Weakest Link" Reboot + Rach Makes …

Buddy Valastro Tells Rach He's at "About 75%" Strength in His Ha…

Tiny Home Tour: 28-Yr-Old Man Moves Into Renovated School Bus Af…

How To Make Buffalo Chicken Paillard With Slaw, Blue Cheese + Sc…

How To Make Instant Pot Cream of Cauliflower Soup | Healthy Inst…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray

Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…

Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…

How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …

How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…

How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…

How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…

How To Make Wilted Garlicky Greens | Rachael Ray

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…
Chef Ryan Scott shares his recipe for a gingerbread eggnog trifle—plus ideas for packing it up into a DIY gift basket.
"I love the versatility of this recipe since it's assembled by the receiver, not by me! I can't wait to see pictures of all my friends' and family's versions of this delicious dessert to see how they all interpret it. Any way you put it together, it's amazing!"
– Ryan
Pro Tip: Use store-bought gingerbread cookies and/or gingerbread loaf (or banana bread or panettone) if you're short on time.
For more of Ryan's giftable holiday recipes, check out his Snowflake Marshmallow Bars & Chicken Pot Pie Muffins.
Ingredients
- 2 cups eggnog
- 2 eggs
- 1½ tablespoons cornstarch
- ¼ cup brown sugar
- 1 tablespoon unsalted butter
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- A few tablespoons whiskey or rum, optional
- Whipped Cream
- Royal Icing
- Gingerbread Loaf
- Gingerbread Men
- Sprinkles, for decorating (optional)
- Small bottles of rum or whiskey, optional
Yield
Preparation
Preheat oven to 325°F.
For the eggnog, in a small pot, bring the eggnog to a simmer over medium-high heat, stirring occasionally. Meanwhile, whisk the eggs, cornstarch, and brown sugar in a small bowl. Once the eggnog is simmering, pour about ⅓ into the egg mixture, whisking constantly, then whisk the warmed egg mixture into the pot. Cook over medium-high heat, whisking constantly, until the custard comes to a full boil; it should be thick and shiny. Strain the cooked eggnog custard through a fine-mesh sieve into a bowl or container, then press a sheet of plastic wrap directly onto the surface. Place in the refrigerator to cool. Once cool, stir with a rubber spatula or wooden spoon until smooth, then set aside until ready to assemble the trifle or transfer the eggnog custard to a decorated jar or container for your gift basket.
For the simple syrup, bring the ¼ cup water, the granulated sugar and vanilla to a boil. If desired, stir in a few tablespoons of whiskey or rum. Let cool to room temperature.
To assemble the trifle, cut the gingerbread loaf into 1-inch cubes. Arrange in an even layer at the bottom of a glass trifle dish. Sprinkle 2 to 3 tablespoons simple syrup over the gingerbread cubes. Dollop half of the eggnog custard over the gingerbread, and smooth it out with a spatula. Press a few gingerbread men up against the glass, standing them in the custard. Scoop half of the whipped cream on top of the custard, and smooth it out. Add a second even layer of gingerbread cubes, and top with more syrup. Add the remaining custard and smooth it out, and top with the last of the whipped cream. Use a spatula to shape the whipped cream into a dome and wipe the edge of the bowl clean. Crumble any remaining gingerbread cubes and sprinkle on top of the whipped cream.