Scotch Whisky Coffee Caramel Custard Trifle Recipes

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

SCOTCH WHISKY TRIFLE

Steps:

• For custard:
• Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
• Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For trifle:
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
• Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.

SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Steps:

• FOR CUSTARD:.
• Scald half and half in heavy medium saucepan.
• Whisk yolks, sugar and flour in top of double boiler until smooth.
• Gradually, whisk in hot half-and-half.
• Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• Set top of double boiler over ice and chill custard, whisking occasionally.
• Mix in vanilla.
• Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• Beat to firm peaks.
• Add Scotch and beat until firm.
• Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
• FOR TRIFLE:.
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• Sprinkle with 3 tablespoons of Scotch and toss.
• Heat jam in samll saucepan until just pourable.
• Spoon half of jam over cake and spread.
• Top with half of custard.
• Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• Sprinkle with finely chopped almonds.
• Top with 1/2 the bananas.
• Place remaining pound cake cubes in another bowl.
• Sprinkle with 3 tablespoons Scotch and toss.
• Spoon over the bananas in other bowl.
• Layer fruit over.
• Spoon remaining jam over and spread.
• Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
• Whip cream and sugar in large bowl to stiff peaks.
• Add 3 tablespoons Scotch and beat to firm peaks.
• Mound cream atop trifle.
• Sprinkle with finely chopped almonds.
• Garnish with fresh raspberries and chocolate.
• Enjoy!

TRIFLE CUSTARD

Steps:

• Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
• In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
• Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
• Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard - it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
• Pass through a fine sieve and cool thoroughly in the fridge.