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.
Strawberry Custard Trifle: A Simple Delight
As a busy working mom, finding time to create delicious desserts can be a challenge. But sometimes, a simple yet elegant dessert is just what you need to brighten your day or impress unexpected guests. This Strawberry Custard Trifle fits the bill perfectly. It’s a wonderfully easy recipe that doesn't require advanced baking skills, yet it delivers a surprisingly elegant and delicious result.
The beauty of this trifle lies in its versatility. You can adapt it to your taste and dietary needs. Want a lighter version? Simply reduce the amount of cream and sugar. Prefer a richer treat? Add more! Feeling creative? Substitute the angel food cake with pound cake, or even try a different type of berry. The possibilities are endless, making this recipe a staple in my kitchen repertoire. I often use this recipe as a basis for experimenting with seasonal fruits. In the summer, fresh strawberries are a natural choice, but during autumn, I might use pears or apples, adjusting the spices to complement the fruit. This dessert is always a crowd-pleaser, and the ease of preparation makes it perfect for any occasion.
The combination of creamy custard, juicy strawberries, and fluffy cake is simply irresistible. The custard's delicate sweetness perfectly complements the tartness of the strawberries, while the cake provides a delightful textural contrast. It’s a dessert that’s both visually appealing and incredibly satisfying. I often prepare this trifle the day before serving, allowing the flavors to meld and deepen overnight. The cake softens slightly from the custard, creating an even more delicious texture. This trifle is a testament to the fact that beautiful and delicious desserts don't always require hours of work. It is a recipe that truly lets the quality of the ingredients shine, without complicated techniques or special equipment. So, whether you are a seasoned baker or a novice in the kitchen, I urge you to give this recipe a try. It’s a surefire way to impress your friends, family, and even yourself.
Tips and Variations:
- Cake Selection: Angel food cake provides a light and airy base, while pound cake offers a denser, richer texture. Choose the one that best suits your preference.
- Strawberry Preparation: For best results, use fresh, ripe strawberries. If using frozen strawberries, thaw them completely and drain any excess liquid before using.
- Sweetness Level: Adjust the amount of sugar to your liking. If using very sweet strawberries, you may need less sugar in the custard.
- Spices: A pinch of nutmeg or cinnamon added to the custard can create a warm and inviting flavor profile.
- Garnish: Top the trifle with whipped cream, a sprinkle of powdered sugar, or a few fresh mint leaves for an elegant finish.
- Make-Ahead: This trifle tastes even better after a few hours in the refrigerator. Prepare it a day or two in advance for optimal flavor development.
This Strawberry Custard Trifle is more than just a dessert; it's a moment of simple pleasure, a testament to the joy of creating something delicious and beautiful without excessive effort. It's a recipe I often share with my friends, and it's become a favorite in my family. Try it out, and you might just find your new go-to dessert!
