Ingredients
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Cranberry Layer
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24 Ounces Fresh Cranberries
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1 1/2 Cups Water
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1 Cinnamon Stick
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Custard Layer
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1 1/3 Cups White Sugar
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3 Tablespoons Cornstarch
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1/4 Teaspoon Kosher Salt
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4 1/2 Cups Whole Milk
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9 Egg Yolk
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1 Tablespoon Vanilla Extract
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1 Tablespoon Butter
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Additional Ingredients
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1 9x13 White Cake Baked
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Whipped Cream
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Sugared Fresh Cranberries
Directions
Steps
1
Done
|
Cranberry LayerCombine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick. |
2
Done
|
Custard LayerCombine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring. |
3
Done
|
Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes. |
4
Done
|
Remove from heat and stir in butter and vanilla. |
5
Done
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Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled. |
6
Done
|
Trifle AssemblyPlace half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers. |
7
Done
|
Top with whipped cream and candied cranberries. Enjoy! |