Directions

1. Bring the cream and milk to a simmer in a saucepot. In a separate bowl, whisk the egg yolks, brown sugar, cornstarch, and vanilla. While whisking, slowly pour in the hot cream, then pour the entire mixture back into the pot. Whisk the custard over medium heat until it has thickened and just begins to bubble, about 3 minutes. Pour the cooked custard through a strainer into a bowl, and stir in the butter. Place a piece of plastic wrap directly over the surface of the pastry cream and chill completely. Once chilled, stir in 3 tablespoons (45 mL) of bourbon.

1. Whip the cream until it holds soft peaks. Fold 1 cup (250 mL) of the whipped cream into the pastry cream. Stir the sugar, vanilla, and 2 tablespoons (30 mL) of bourbon into the remaining whipped cream.

1. Preheat oven 350 F (170 C).

2. Toss the prepared fruit with 1/4 cup of the brown sugar and the vanilla, and spread it into an 8-cup baking dish.

3. Stir the oats, the reamining 1/2 cup of brown sugar, flour anf the cinnamon in a bowl. Pour in the melted butter and stir until evenly combined. Sprinkle this over the fruit and bake for 35 to 40 minutes, until the fruit is bubbling at the edges and the crisp is evenly browned. Cool for 15 minutes before serving with ice cream. The crisp will keep in the refridgerator for up to 2 days.

1. To assemble, spoon half of the chilled apple crisp into a 12-cup (3 L) trifle bowl and sprinkle with bourbon. Top the crisp with half of the pastry cream and sprinkle with half of the pecans. Top this with the remaining apple crisp, sprinkle with bourbon, and top with the remaining pastry cream and pecans. Spread the whipped cream overtop and dust lightly with cinnamon. Chill until ready to serve.