Step 1

1 Make the custard: In a medium bowl, whisk together the egg yolks with the sugar until the mixture is pale yellow, about 2 minutes

Step 2

2 Whisk in the cornstarch until combined

Step 3

3 In a heavy-bottomed saucepan over medium heat, combine the milk, cream, butter, nutmeg and salt and bring to a simmer while stirring constantly

Step 4

4 Remove from heat

Step 5

5 With a ladle in one hand and a whisk in another, drizzle a small amount of the heated liquid into the egg yolk mixture while whisking

Step 6

6 Continue to pour the milk-cream mixture into the eggs in a steady stream while whisking until the base of the bowl feels warm to the touch

Step 7

7 Pour the tempered egg yolk mixture into the saucepan with the remaining milk and cream and set it over medium heat

Step 8

8 Whisk constantly until the mixture comes to a boil, 5 to 8 minutes (it should start to thicken to the consistency of pudding)

Step 9

9 If it seems thin, continue boiling for a few minutes more, stirring constantly

Step 10

10 Strain through a fine-mesh sieve into a bowl, if desired, or pour directly into the bowl

Step 11

11 Stir in the vanilla extract and orange zest

Step 12

12 Cover, and, if desired, place a piece of plastic wrap directly onto the surface of the custard to keep the skin from forming

Step 13

13 Refrigerate until well chilled, about 2 hours

Step 14

14 Keep cold and covered until ready to use

Step 15

15 Make the compote: In a heavy-bottomed saucepan over medium-high heat, combine the cranberries, sugar, orange juice and zest, orange liqueur and lemon zest

Step 16

16 Cook, stirring the mixture often, until the cranberries pop, about 5 minutes

Step 17

17 Reduce the heat to medium-low and cook until the compote thickens slightly, an additional 2 minutes

Step 18

18 Remove from the heat and let cool completely in the refrigerator before assembling the trifle, about 1 hour

Step 19

19 The compote will continue to thicken in the refrigerator

Step 20

20 Assemble the trifle: About 15 minutes before you plan to assemble the trifle, remove the compote and custard from the refrigerator

Step 21

21 On the bottom of an 8- to 10-cup trifle dish or any large, deep-sided glass vessel, layer a third of the panettone, covering the base of the bowl entirely

Step 22

22 Sprinkle with 1 tablespoon of the liqueur

Step 23

23 Using an offset spatula, evenly spread a third of the cranberry compote over the panettone

Step 24

24 Spoon a third of the custard over the compote and use an offset spatula to smooth it out to the edges

Step 25

25 Repeat the layering two more times, then cover with a piece of plastic wrap sprayed with nonstick cooking spray and refrigerate for at least 2 hours and up to 12 hours before serving

Step 26

26 When ready to serve, in the bowl of a stand mixer fitted with the whisk attachment or using a large bowl and a handheld mixer, combine the cream, sugar and vanilla and beat on high speed until soft peaks form, about 2 minutes

Step 27

27 Spread the whipped cream over the top of the trifle as desired

Step 28

28 Serve in small bowls