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40 mins
35 mins
1 hour 15 mins


Cranberry Layer
  • 1-1/2 cups water
    1 cup sugar
    24 oz fresh cranberries (2 packages)
    1⅓ cups sugar
    3 tablespoons cornstarch
    1 cinnamon stick
    Custard Layer
    9 egg yolks
    1 tablespoon vanilla extract
    ¼ teaspoon salt
    4½ cups 2% milk
    1 tablespoon butter
  • Whipped cream for decorating
  • 1 loaf (16 oz) frozen pound cake, cut into 1" cubes
  • or
  • 1 9x13 white cake, baked, cooled and cubed
  • Sugared Cranberries for decorating

  1. Cranberry Layer
  2. Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
  3. Custard
  4. Combine sugar, cornstarch and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
  5. Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
  6. Remove from heat and stir in butter and vanilla.
  7. Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
  8. Assembly
  9. Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
  10. Top with whipped cream and candied cranberries if desired.

CRANBERRY TRIFLE RECIPE Rating: 4.5 Diposkan Oleh: Arist House