Cranberry Custard Trifle Recipes

CRANBERRY TRIFLE

Steps:

• In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
• Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
• Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

WHITE CHOCOLATE CUSTARD & CRANBERRY TRIFLE

Steps:

• Prepare white chocolate custard recipe: In a large heavy saucepan, stir sugar, cornstarch and salt with a wire whisk until mixed together. Gradually stir in milk until smooth.
• Cook over medium heat, stirring constantly, until mixture thickens and boils; reduce heat and cook for 1 minute. Remove saucepan from heat.
• Gradually stir about half of the hot milk mixture into egg yolks. Slowly pour egg mixture back into milk mixture, stirring rapidly to prevent lumping. Cook, stirring constantly, until custard just begins to bubble. Remove from heat.
• Stir in chocolate and vanilla until melted and smooth. To keep a skin from forming over the top, press plastic wrap directly onto the top of the hot custard. Cool to room temperature without stirring, then in refrigerator about 1 hour.
• Prepare dessert as follows: Cut pound cake into small cubes.
• In small bowl, with fork, stir together cranberry-raspberry sauce and liquor until smooth.
• In a 3-quart clear glass bowl, place about half of the cake chunks.
• Remove 2 tbsp cranberry-raspberry sauce; cover and set aside. Spoon about half of the remaining sauce mixture over cake, and top with about half of the white chocolate custard.
• Repeat layers with remaining cake, sauce mixture, and custard. Cover and refrigerate at least 4 hours.
• To serve, in small bowl, whip heavy cream, confectioner's sugar and vanilla just until stiff peaks form. Reserve about 1 cup whipped cream; spread remaining cream over trifle.
• Spoon reserved cranberry sauce mixture into small decorating tube (or a small plastic bag with a small slit in corner) and pipe in a desired design on top of whipped cream. Draw a sharp knife tip across lines to feather the design.
• Spoon reserved whipped cream into decorating bag with a star tip and pipe around edges of trifle. Garnish with nuts.

CRANBERRY-ORANGE TRIFLE

Steps:

• In a large saucepan, combine the first 5 ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop and mixture is thickened, about 15 minutes. Remove from the heat; cool completely., For custard, in a large saucepan, mix the sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. , In a small bowl, whisk a small amount of hot milk mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Immediately transfer to a clean bowl; stir in vanilla. Cool for 30 minutes. Press waxed paper onto surface of filling; refrigerate until cold, about 1 hour., To assemble, place half of the cake on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the cranberry mixture, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and orange sections.