Trifle can be made in myriad ways and designed to please most people around the Christmas table. The hardest part is getting the custard to the correct consistency, so here's my Really Good Trifle Custard recipe for you.
Not too thick, not too runny, nor too sweet - it's a Goldilocks custard; 'just right'.
Once you have this nailed, it's a breeze to make my Panettone Chocolate Cherry Trifle and we have all the ingredients you'll need to wow your guests with this do-ahead dessert. This trifle is perfect for Christmas festivities.
INGREDIENTS FOR 600ml
400ml full cream milk
150ml whipping cream
80gm caster sugar
4 x egg yolks from 59gm extra large eggs
30gm cornflour
40ml milk extra
1½tsp vanilla paste or extract
COOKS NOTES
- Use good cream and milk from Bannister Downs Dairy for best flavour.
- Use eggs at room temperature so the yolks don't cool the other components, inhibiting the thickening.
- Use a stainless steel bowl to mix yolks and sugar etc, when pouring over the hot milk it will assist in keeping the liquid hot enough to thicken the custard. If using a glass or ceramic bowl it may take the heat out and if this happens, immediately place custard back on medium heat in saucepan for a minute or so. It will then raise the temperature enough to activate the cornflour and yolks to thicken the sauce.
- If wanting a pourable custard, say to serve with a Christmas pudding only use 15gm cornflour.
- Custard can be pre-made up to a day in advance. To re-heat, place custard into bowl over saucepan of simmering water and stir occasionally for 5-10 minutes, until warm.
METHOD
- Heat milk, cream and sugar in medium saucepan, on medium-low heat. Stir occasionally.
- Separate eggs and place yolks in large bowl. Add cornflour with extra milk and vanilla, whisk briefly until smooth.
- Turn heat on stove to medium and bring milk to the boil, stirring occasionally so it doesn’t catch on the base of the pan.
- Ensure milk is boiling, then immediately pour in a steady slow-ish stream over egg yolk mix, while whisking briskly. Half way through this process, increase volume to add remainder of milk quickly. This should take no longer than 20 seconds in total. The custard will thicken as hot liquid added, smooth custard. Set aside to cool, stirring occasionally.
- Keep refrigerated until using.
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