Vanilla Custard Trifle By Chef Raphael – H&S New Year’s Special
Making Cooking Easy: The Best Of Chef Raphael
Sweeten your New Year’s with this sweet vanilla custard trifle, a simple dessert that looks fancy, and can be made in no time. This dessert is basically made from layering cake and a vanilla custard sauce, with berries, mangoes or fruits of your choice. You can have it with the custard still warm or can prepare it, and chill it before serving. To assemble the trifle, you can use any soft (sponge) cake, either store-bought or one that you have made at home. Bon appétit!!
Chef Raphael – Bringing The Culinary Experience To Your Home
VANILLA CUSTARD TRIFLE
2 cups of milk
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
1 to 2 tsp vanilla extract
Handful of strawberries & raspberries
Vanilla sponge cake cut roughly in cubes
In a bowl, combine the egg yolks and sugar, making sure not to let the mixture sit too long or a film will form on the yolks.
In a pan, heat the milk, until it is about to boil, then remove from the heat and pour a little into the yolk mixture whilst whisking. Now gradually, add the remaining milk, whisking constantly.
Now add back to the stove and over a low to medium heat, keep stirring for about 4 minutes until the mixture begins to thicken. You can also check the consistency by holding a spoon covered with custard sideways, and running your finger in the middle, a streak should remain without any cream running down the streak.
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.
Remove from the heat, and pour through a strainer, scraping any thickened custard cream that settles at the bottom of the pan.
To assemble your custard trifle, in dessert glasses, place some of the sponge cake that was cut in cubes, then layer with some berries and drizzle custard cream on top, repeat with the cake, berries and cream. Finally, garnish with berries on top.
Serve whilst the custard cream is warm, or chill before serving.