Trifle custard filling

Yield: 4 servings

Measure Ingredient
1⅓ cup Half and half
½ cup Granulated sugar
4 \N Egg yolks
½ cup Granulated sugar
¼ cup Unsifted all purpose flour
1 teaspoon Vanilla
1 teaspoon Dark rum
1 cup (8 ounces) heavy cream

Pour the halfandhalf into a 1½ quart heavybottomed saucepan, add the ½ cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks and the remaining ½ cup sugar to combine. Add the flour, and whisk to combine. Bring the halfandhalf mixture just to a boil over medium heat. Remove, and pour half of the hot liquid over the yolk mixture, whisking to combine. Pour the yolk mixture into saucepan, and over medium heat bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from the heat, pour it into a 3 quart mixing bowl to cool, and cover the surface with plastic wrap to prevent a crust from forming on the cream. (This bowl size is to allow room for folding in the whipped cream later.) Pierce the plastic with the tip of a knife to let steam escape and cool faster. Refrigerate.

Assembling the Trifle:

Split the spongecake evenly into three layers, each about ⅞-inch thick, using a 12inch serrated knife in a sawing motion. Lift the top two layers, one at a time, and set aside (this is easy because each layer is spongy and thick).

Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1 ½ quart mixing bowl to the Chantilly stage, and fold into the custard mixture. Place the bottom cake layer of cake in a 2 ½ to 3 quart glass bowl, and cover it with half of the filling, spreading evenly with a rubber spatula. Center the middle layer on top, and cover it with the remaining filling. Center the last layer on top. Cover the dessert with plastic wrap and refrigerate.

Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of hot tap water (120 to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top of the dessert evenly with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of the blade firmly but gently down a bar of chocolate. If the chocolate's surface area is cool, you will get fine flakes; if it's slightly warm, the shapes will be very small corkscrews. Sprinkle Chocolate Flakes around the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.

Yield: 8 servings


Similar recipes