Apricot-Fig Trifle With Caramel Sauce

• 1/4 cup plus 1 1/2 teaspoons cornstarch
• 1/2 cup sugar
• 1/4 teaspoon kosher salt
• 3 cups whole milk
• 1 1/2 teaspoons vanilla extract
• 4 1/2 teaspoons unsalted butter
• 23 cup dried apricots, quartered
• 23 cup dried figs, quartered
• 8 thin slices pound cake (about 1/8 inch)
• 2 tablespoons dark rum
• 23 cup sugar
• 3 tablespoons water
• 1/2 cup heavy cream

1. To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste.
2. Gradually stir in the remaining milk.
3. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes.
4. Remove from heat and stir in the vanilla and butter.
5. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
6. Place the apricots and figs in a small bowl and cover with boiling water.
7. Let stand for 20 minutes; drain.
8. Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan.
9. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan.
10. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color.
11. Remove the caramel from the heat and carefully stir in the cream.
12. Return to the heat and stir until the caramel is dissolved.
13. To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish.
14. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce.
15. Scatter half of the fruit over the cake.
16. Spread with half of the pudding.
17. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
18. Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours.
19. Cut the trifle into 8 squares and serve.

cornstarch, sugar, kosher salt, milk, vanilla, unsalted butter, dried apricots, dried figs, cake, dark rum, sugar, water, heavy cream

Taken from cooking.nytimes.com/recipes/4898 (may not work)