Ingredients with Measurements:
- 6 Boston cream doughnuts
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter
Special equipment needed:
- Trifle dish or large glass bowl
- Whisk
- Saucepan
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. Cut the Boston cream doughnuts into small pieces and set aside.
2. In a saucepan, combine the heavy cream, whole milk, granulated sugar, cornstarch, egg yolks, vanilla extract, and salt. Whisk until smooth.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
4. Pour the mixture through a fine-mesh sieve into a mixing bowl. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 2 hours.
5. In a microwave-safe bowl, melt the semisweet chocolate chips and unsalted butter in 30-second intervals, stirring in between, until smooth.
6. To assemble the trifle, layer the Boston cream doughnut pieces and chilled custard in the trifle dish or glass bowl. Repeat until all ingredients are used up.
7. Drizzle the melted chocolate over the top of the trifle.
8. Chill the trifle in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 3 hours
5. Temperature:
Cook over medium heat.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 410
Total fat: 25g
Saturated fat: 14g
Cholesterol: 160mg
Sodium: 220mg
Total carbohydrates: 43g
Dietary fiber: 1g
Total sugars: 29g
Protein: 6g
Substitutions for ingredients:
- You can use any type of doughnut in place of the Boston cream doughnuts.
- You can use dark chocolate or milk chocolate instead of semisweet chocolate chips.
Variations:
- Add a layer of sliced bananas or strawberries to the trifle.
- Use vanilla pudding instead of homemade custard.
- Top the trifle with whipped cream or whipped topping.
Tips and tricks:
- Make sure to chill the custard for at least 2 hours before assembling the trifle.
- Use a piping bag to layer the custard for a neater presentation.
- You can make the custard and chocolate drizzle ahead of time and assemble the trifle right before serving.
Storage instructions:
Store any leftover trifle in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This trifle is best served cold and does not need to be reheated.
Presentation ideas:
Serve the trifle in a clear glass bowl or trifle dish to show off the layers.
Garnishes:
Garnish the top of the trifle with fresh berries or chocolate shavings.
Pairings:
This trifle pairs well with a cup of coffee or tea.
Suggested side dishes:
Serve this trifle as a dessert after a meal of grilled chicken and roasted vegetables.
Troubleshooting advice:
- If the custard is too thin, whisk in a little more cornstarch and cook for a few more minutes until it thickens.
- If the chocolate drizzle is too thick, microwave it for a few more seconds until it is pourable.
Food safety advice:
Make sure to refrigerate any leftover trifle promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
The Boston cream doughnut was invented in the 19th century at the Parker House Hotel in Boston, Massachusetts.
Flavor profiles:
This trifle is rich and creamy with a combination of sweet custard, chocolate, and doughnut flavors.
Serving suggestions:
Serve this trifle as a dessert at a brunch or dinner party.
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Taste: Rich, Creamy, Sweet, Custard, Chocolatey