Ingredients with Measurements:
- 1 pound pound cake, cut into cubes
- 1 cup eggnog
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 egg yolks
- 1/4 cup brandy (optional)
- 1/4 cup rum (optional)
- 1/4 cup bourbon (optional)
- 1/4 cup chopped pecans (optional)
Special Equipment Needed:
- Trifle dish or large glass bowl
- Electric mixer
- Whisk
- Medium saucepan
- Mixing bowls
Step-by-Step Instructions:
1. In a medium saucepan, whisk together the eggnog, heavy cream, sugar, vanilla extract, nutmeg, cinnamon, and ginger. Heat the mixture over medium heat, stirring constantly, until it comes to a simmer.
2. In a separate bowl, whisk the egg yolks until they are light and frothy. Gradually pour the hot eggnog mixture into the egg yolks, whisking constantly.
3. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.
4. Remove the eggnog custard from the heat and stir in the brandy, rum, and bourbon (if using).
5. Allow the custard to cool to room temperature.
6. In a trifle dish or large glass bowl, layer the pound cake cubes and eggnog custard, starting with a layer of cake on the bottom.
7. Repeat the layers until all the cake and custard are used up.
8. Cover the trifle with plastic wrap and refrigerate for at least 2 hours, or overnight.
9. Before serving, sprinkle chopped pecans over the top of the trifle (if using).
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Temperature:
Cooking temperature: Medium heat
Serving size:
8-10 servings
Nutritional information:
Calories: 428
Fat: 26g
Saturated Fat: 14g
Cholesterol: 215mg
Sodium: 188mg
Carbohydrates: 40g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- Pound cake can be substituted with angel food cake or sponge cake.
- Brandy, rum, and bourbon can be omitted or substituted with more eggnog.
- Pecans can be substituted with walnuts or almonds.
Variations:
- Add a layer of whipped cream or whipped topping between the cake and custard layers.
- Top the trifle with whipped cream and a sprinkle of cinnamon or nutmeg.
- Use gingerbread or spice cake instead of pound cake.
- Add a layer of fresh berries or sliced bananas between the cake and custard layers.
Tips and Tricks:
- Make sure the eggnog custard is completely cooled before layering it with the cake.
- Use a serrated knife to cut the pound cake into cubes for easier slicing.
- For a non-alcoholic version, omit the brandy, rum, and bourbon and add more eggnog instead.
Storage Instructions:
Cover the trifle with plastic wrap and refrigerate for up to 3 days.
Reheating Instructions:
This trifle is 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:
Sprinkle chopped pecans or walnuts over the top of the trifle before serving.
Pairings:
Serve with coffee or hot cocoa.
Suggested Side Dishes:
This trifle is a dessert and does not require any side dishes.
Troubleshooting Advice:
- If the eggnog custard is too thick, add a little more eggnog to thin it out.
- If the custard curdles, strain it through a fine-mesh sieve before using.
Food Safety Advice:
- Make sure to cook the eggnog custard to at least 160°F to kill any harmful bacteria.
- Store the trifle in the refrigerator at 40°F or below.
Food History:
Eggnog is a traditional holiday drink that originated in England in the 1700s. It was typically made with eggs, milk, cream, sugar, and alcohol, and was often served at Christmas and New Year's celebrations.
Flavor Profiles:
This eggnog trifle is rich and creamy with a hint of warm spices and a boozy kick.
Serving Suggestions:
Serve this eggnog trifle as a festive dessert at holiday gatherings or dinner parties.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A