Strawberry Custard Trifle
Can be as light or as rich as you want by changing the amount of cream and sugar and using angelfood cake or pound cake.
Can be as light or as rich as you want by changing the amount of cream and sugar and using angelfood cake or pound cake.
- 1/4 teaspoon salt
- 1 can be frozen but not as good
- 1/3 cup white sugar i use about 1/2 cup for my diabetic husband
- 3 tablespoons corn starch
- 3 can be used
- 3 eggs yolks
- 1/4 cup cream(optional)
- 1 teaspoon vanilla vanilla sugar also works well as a substitute for the white sug
- 1 small angelfood cake or pound cake
- Carbohydrate 10.776969067233 g
- Cholesterol 78.6675 mg
- Fat 1.699449375 g
- Fiber 0.0845156237483025 g
- Protein 1.0404384375 g
- Saturated Fat 0.610779375 g
- Serving Size 1 1 Serving (18g)
- Sodium 3.641625 mg
- Sugar 10.6924534434847 g
- Trans Fat 0.0671321249999999 g
- Calories 64 calories
Step-by-step
- In a saucepan mix the milk, yolks, sugar, salt and starch.
- Let sit a few minutes.
- In that time, de-stem and chop the strawberries.
- Set aside.
- In another bowl break the cake up into pieces the size of dice.
- Bring the milk mixture slowly to a boil stirring often.
- Let it boil about a minute while stirring vigorously.
- Remove from heat.
- Stir in vanilla and cream.
- In a large serving bowl layer half the cake and half the strawberries, then pour half the custard over them.
- Make another layer of cake and strawberries and pour the rest of the custard over the top.
- It can be eaten immediately but is better after several hours.
The ingredient list omits the chemical transformation that occurs during the resting phase. While assembly takes twenty minutes, holding the assembled trifle in the refrigerator for four hours allows the starch-set custard to hydrate the dry cake crumbs properly. Stale pound cake or leftover angel food cake works better here than fresh baked goods because dry crumb structures absorb moisture without dissolving into mush. To scale this dessert for larger gatherings, simply multiply the dairy and egg ratios linearly while maintaining the cornstarch proportion to ensure the custard thickens correctly.
The Custard Base
Constant agitation prevents egg yolks from curdling when heating dairy on the stovetop. Bring the mixture to a slow boil over medium heat, then maintain a vigorous whisking action for exactly sixty seconds to cook out the raw starch flavor. Adding vanilla extract and optional cream off the heat protects volatile aromatics from evaporating during the cooking stage.
Layering and Storage
Alternating dense layers of diced fruit and torn cake prevents pockets of dryness within the serving vessel. Consume the finished dish within forty-eight hours to keep the strawberries from weeping excess liquid into the surrounding crumb structure. Keep the bowl covered tightly with plastic wrap during the chilling window to prevent the custard skin from hardening.
