Custard Trifle By Chef Raphael – H&S Eid Special
Making Cooking Easy: The Best Of Chef Raphael
Eid isn’t complete without a sweet treat! Custard Trifle is an easy recipe that can be made in no time. This is a delicious dessert that is basically cake and a custard sauce (layered) that makes a simple but perfect dessert. You can have it with the custard still warm or cold from the fridge. To make the trifle you can use any soft cake either store-bought or one that you have made at home, cut into small cubes together with some fresh berries or soft fruit like mango. To serve simply place the cake pieces in a tall glass together with the fruits then pour a little of the custard then add more cake pieces and fruits then a little more of the sauce. Below is the recipe to make the custard sauce!! Bon appétit!!
INGREDIENTS – For The Crème Anglaise (Custard Cream)
2 cups of milk
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
1 tsp vanilla extract
METHOD – How To Make The Crème Anglaise
Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless-steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)
In a small saucepan, heat the milk just to the boiling point then remove from heat and whisk a few tablespoons of the milk into the yolk mixture. Then, gradually add the remaining milk, whisking constantly.
Pour this mixture into a medium-sized saucepan and, over medium heat, gently heat the mixture (to just below the boiling point). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle.
Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan.