Best 6 Trifle Custard Recipes

COCONUT CUSTARD TRIFLE WITH VANILLA BEAN WHIPPED CREAM AND TROPICAL FRUIT WITH MACADAMIA NUTS

Steps:

• For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Whisk to combine and bring to a boil over low heat.
• Meanwhile, combine the eggs and remaining 1/2 cup sugar in a bowl. In another bowl, combine the cornstarch and remaining 1/2 cup cream.
• When the cream and coconut mixture comes to a boil, remove it from the heat and whisk half into the egg and sugar mixture. Then IMMEDIATELY whisk it back into the pan with the hot cream and coconut mixture. (See Cook's Note.)
• Return the saucepan to medium heat and gradually whisk in the cornstarch and cream mixture. Bring it to a boil over medium-high heat to thicken the pastry cream, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the cornstarch; if the mixture is not brought to a boil, the mixture will feel starchy and gritty. The desired outcome is the consistency of vanilla pudding. YUM!) Strain the custard through a fine mesh sieve into a bowl and chill until chilled through. (This can be done really quickly over an ice bath.)
• For the tropical fruit salad: Preheat the oven to 400 degrees F. Place the macadamia nuts on a small baking sheet and toast until golden and fragrant, 5 to 10 minutes. Let cool slightly, then roughly chop and set aside.
• Toast the remaining 1/4 cup coconut flakes in medium skillet over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Remove from the skillet and set aside to cool and crisp.
• For the whipped cream: Beat the cream, sugar and vanilla seeds in a chilled mixing bowl with a hand mixer until the cream starts to thicken and hold soft peaks.
• To serve: Layer some pastry cream, pineapple, banana, starfruit, mango, whipped cream, toasted macadamia nuts and toasted coconut in 4 individual trifle dishes. Repeat the layers and top with a dollop of whipped cream, toasted macadamia nuts, toasted coconut and some fruit, including a slice of starfruit.

CRANBERRY CUSTARD TRIFLE

Steps:

• Preheat oven to 350 degrees F. Butter and flour two 8-inch cake pans and line bottoms with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter, sugar, and stevia until light and fluffy, 4 to 5 minutes. Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Stir in flour mixture until just combined.
• Divide batter evenly between cake pans. Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in pans on a rack for 10 minutes, then unmold onto rack to cool completely, at least 1 hour.
• For cranberry sauce, combine water, sugar, stevia in a large saucepan. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes. Transfer to a bowl to cool completely.
• For custard, whisk sugar, stevia, egg yolks, egg, cornstarch, and salt together in a medium bowl. Bring milk to a simmer in a medium saucepan. Whisking constantly, pour half the milk into the egg mixture. Pour egg mixture, whisking constantly, back into saucepan with remaining milk. Cook, stirring constantly, over medium-low, until custard thickens, about 2 minutes.
• Scrape custard into a bowl and stir in vanilla. Place a piece of plastic wrap directly on the surface of custard, and chill until cold, at least 2 hours.
• For frosted cranberries, toss cranberries with egg white to lightly coat. Roll cranberries in sugar, then spread out in a single layer on a baking sheet and let dry for 2 hours at room temperature.
• When ready to assemble trifle, make whipped cream. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream, stevia, and vanilla on medium speed until stiff. Beat custard in a medium bowl until creamy.
• To assemble, cut cakes into 1-inch chunks. Scatter half the cake cubes in a 2- to 3-quart glass trifle bowl. Spread half the cranberry sauce on top. Top with half the custard. Top with remaining cake cubes, then cranberry sauce, then custard. Spread whipped cream evenly on top, and decorate with frosted cranberries and orange zest.

GINGERBREAD TRIFLE WITH COGNAC CUSTARD AND PEARS

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch-round-by-2-inch-tall cake pan; line with parchment.
• Sift together flour, baking soda, salt, 1 teaspoon ginger, and 1 teaspoon cinnamon in a large bowl, and set aside.
• Beat 8 tablespoons butter in electric mixer on medium-high speed until lightened, 3 to 4 minutes. Scrape down sides of bowl with rubber spatula. Add 1/2 cup sugar, 1/4 cup at a time; scrape down sides after each addition. Beat until fluffy, 3 to 4 minutes more. Add eggs, 1 at a time, beating 1 minute after each addition. Slowly add molasses, beating on medium speed, about 10 seconds. Slowly pour in buttermilk; beat to combine.
• On low speed, slowly add reserved flour mixture in 3 parts, beating to combine after each addition. Transfer to prepared pan. Bake until cake tester inserted into center comes out clean, 35 to 45 minutes. Let cool on wire rack. Gingerbread may be made 2 days ahead or kept frozen for 1 month.
• Juice lemon; place juice and both halves in large bowl of cold water. One at a time, peel pears, quarter, core, and cut into 1- to 1 1/2-inch chunks; transfer to acidulated water.
• Drain pears; transfer half to 12-inch skillet. Add 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Place over high heat; saute, stirring, until sugar and butter melt and form caramel, 4 to 5 minutes. Reduce heat to medium high, cover, and continue cooking 10 minutes more, stirring occasionally. Transfer pears and liquid to large bowl to cool; repeat with remaining pears, 1/2 cup sugar, 2 tablespoons butter, 1/4 teaspoon ginger, and 1/4 teaspoon cinnamon. Let cool completely.
• Slice gingerbread into 3 rounds of equal thickness. Cut each round into 8 triangles. Line bottom of trifle bowl with 8 triangles of gingerbread; trim to fit if needed. Spoon 1 cup Cognac Custard over gingerbread, followed by 2 cups pears. Repeat process in two groups, layering with remaining gingerbread, custard, and pears.

SHERRY TRIFLE WITH BRANDY CUSTARD

Steps:

• Put yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until mixture is pale and thick, 2 to 3 minutes. On low speed, beat in flour and salt. Gradually beat in half of warm milk.
• Pour milk-yolk mixture into remaining milk in pan. Bring to a boil over medium heat, whisking. Cook, stirring, until thickened, about 2 minutes. Pour through a fine sieve into a bowl.
• Transfer to an ice-water bath; let cool, stirring occasionally. Stir in vanilla and brandy. Place plastic wrap on surface. Refrigerate until ready to use, up to 3 days.
• Beat cream just until stiff peaks form. Fold into pastry cream. Place 7 ladyfinger halves at bottom of a 12-cup trifle dish; spread with one quarter of jam. Pour in one quarter of sherry. Spoon one quarter pastry cream on top. Sprinkle with one-third each almonds and amaretti. Repeat layering 3 more times (last layer does not need almonds and amaretti). Refrigerate 3 hours or overnight.

TRIFLE CUSTARD

Steps:

• Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
• In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
• Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
• Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
• Pass through a fine sieve and cool thoroughly in the fridge.

NO CUSTARD TRIFLE

Steps:

• Whip cream in bowl and set aside for later.
• Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
• Halve sponge mix and put some aside.
• On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
• Keep layering for around 3 layers of each, ending with the cream on top.
• Arrange fresh fruit on top, and refridgerate until needed.
• Lasts no more than 2 days in the fridge.
• Last but not least. enjoy!