Prep: 30 minutes, plus chilling time
Cook: 15 minutes
Serves: dinner party (8-10)
Difficulty: Cuisine: Saved: | 53 | Recipe by: Australian Eggs |
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Tipsy Eggnog Trifle
Ingredients:
Eggnog Custard
Trifle
Creamy Eggnog Ice Cream
![Creamy Eggnog Ice Cream](/sites/default/files/styles/card_mo/public/recipe_photo/australian_eggs_egg_nog_ice_cream.jpg)
Method:
Eggnog Custard
- Combine cream, milk and spices in a medium saucepan over medium heat and bring to just a simmer
- Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Pour approx. 1 cup of the hot cream mixture into the egg mixture and whisk immediately until smooth to temper the eggs
- Pour mixture back into the saucepan and cook low heat, stirring constantly, until custard thickens
- Strain custard to remove any lumps, cloves and cinnamon quill. Cover the custard surface with a sheet of plastic wrap to prevent it from forming a skin. Set aside to cool. Refrigerate until thickened
Trifle
- Place the cake onto a plate and drizzle with brandy
- Place one third of the cake into a trifle dish (14-cup capacity). Top with ⅓ biscuits and ⅓ cherries. Spoon ⅓ of the custard over the top
- Repeat with another layer of fruit cake, biscuits, cherries and custard. Top with remaining cake and custard
- Dollop cream on top. Decorate with remaining cherries and biscuits
Tips & Hints:
- This recipe make approximately 5 cups of custard
- Freeze leftover egg whites in airtight containers in manageable portions. Label and date. Defrost in the refrigerator before using.
- Frozen egg whites are ideal for using in pavlovas, meringues and egg white omelettes.
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