No Custard Trifle Food
NO CUSTARD TRIFLE
This trifle has been the only one I knew of until I met my partner. I never knew that people put custard and/or jelly in them. I prefer this way, mainly I think because I was brought up on it, but still it is very yummy. I hope you enjoy it as much as we have.
Provided by peyton_1983
Categories Dessert
Time 15m
Yield 2 trifles, 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip cream in bowl and set aside for later.
- Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
- Halve sponge mix and put some aside.
- On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
- Keep layering for around 3 layers of each, ending with the cream on top.
- Arrange fresh fruit on top, and refridgerate until needed.
- Lasts no more than 2 days in the fridge.
- Last but not least. enjoy!
Nutrition Facts : Calories 87.4, Fat 4.9, SaturatedFat 3.1, Cholesterol 16.9, Sodium 28.9, Carbohydrate 3.6, Sugar 1.9, Protein 0.7
NO BAKE CUSTARD
Make and share this No Bake Custard recipe from Food.com.
Provided by Kim19068
Categories One Dish Meal
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pudding,condensed milk,sugar,milk and flavoring in a bowl and mix well.
- Chill for 2 hours.
Nutrition Facts : Calories 273.6, Fat 7.5, SaturatedFat 4.7, Cholesterol 28.3, Sodium 373.9, Carbohydrate 45.5, Sugar 39.8, Protein 6.6
ENGLISH TRIFLE
This is how my English grandmother always made it. I prefer a homemade custard rather than Bird's Custard, however. This is a very good dessert and worth the extra effort. You will need to start making this dessert a day before you want to serve it.
Provided by Jen in Victoria
Categories Dessert
Time 7h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Split cake in half and spread generously with jam. Put halves back together and cut into cubes.
- Place cake cubes in the bottom of a large trifle bowl. Drizzle sherry over cake.
- Drain the mandarin oranges, reserving the liquid. Arrange the orange segments over the cake.
- Prepare jello recipe as stated on the box but use reserved mandarin orange juice for part of the liquid. Pour over fruit and cake.
- Cover and refrigerate until set (several hours).
- Once the jello is set, remove the dish from the fridge and pour hot custard over the top.
- Cover and refrigerate for at least 2 hours.
- Remove the dish from the fridge and top with whipped cream. Garnish with candied cherries and slivered almonds.
Nutrition Facts : Calories 588.2, Fat 9, SaturatedFat 3.8, Cholesterol 230.8, Sodium 378.5, Carbohydrate 119.6, Fiber 1.1, Sugar 49.2, Protein 9.9
TRIFLE CUSTARD
From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863.
Provided by DrGaellon
Categories Dessert
Time 17m
Yield 4 cups
Number Of Ingredients 6
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.
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