Ingredients
-
Cranberry Layer
-
24 Ounces Fresh Cranberries
-
1 1/2 Cups Water
-
1 Cinnamon Stick
-
Custard Layer
-
1 1/3 Cups White Sugar
-
3 Tablespoons Cornstarch
-
1/4 Teaspoon Kosher Salt
-
4 1/2 Cups Whole Milk
-
9 Egg Yolk
-
1 Tablespoon Vanilla Extract
-
1 Tablespoon Butter
-
Additional Ingredients
-
1 9x13 White Cake Baked
-
Whipped Cream
-
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
|
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! |
