Eggnog Custard

1. Combine cream, milk and spices in a medium saucepan over medium heat and bring to just a simmer. 
2. Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Pour approx. 1 cup of the hot cream mixture into the egg mixture and whisk immediately until smooth to temper the eggs.
3. Pour mixture back into the saucepan and cook over low heat, stirring constantly, until custard thickens. 
4. Strain custard to remove any lumps, cloves and cinnamon quill. Cover the custard surface with a sheet of plastic wrap to prevent it from forming a skin. Set aside to cool. Refrigerate until thickened. 

Trifle

1. Place the fruit cake onto a plate and drizzle with brandy.
2. Place one third of the cake into a trifle dish (14-cup capacity). Top with ⅓ biscuits and ⅓ cherries. Spoon ⅓ of the custard over the top.
3. Repeat with another layer of fruit cake, biscuits, cherries and custard. Top with remaining cake and custard. 
4. Dollop cream on top. Decorate with remaining cherries and biscuits.