I had this dessert at a baby shower and literally couldn't stop eating it. It was amazing. Should have known the secret was homemade custard! My friend was kind enough to share the recipe and took a picture of the beautiful layers as well. As great as the picture is, it doesn't do it justice. The flavor is so good and you'll find yourself licking the bowl to get the last bit of custard! ;)
This recipe is by French Canadian cook Jean Paré
Ingredients:
1 White cake mix, 2 layer size
Raspberry Jam
Custard:
2 2/3 cup Milk
1/4 cup custard powder (Birds Eye... see link below)
1/4 cup sugar
1/3 cup Milk
3/4 tsp vanilla
2 2/3 cup Milk
1/4 cup custard powder (Birds Eye... see link below)
1/4 cup sugar
1/3 cup Milk
3/4 tsp vanilla
1 Pkg. 15 oz frozen raspberries in syrup, thawed, syrup reserved
Whipped Cream
1 cup whipping cream
1 tbsp sugar
1/2 tsp vanilla
Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.
To make Custard:
Heat 2 2/3 cups milk in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)
Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Cool completely.
To Make Trifle:
Drain syrup from raspberries in bowl and reserve.
Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.
Whipping Cream:
Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.
Enjoy!!
Servings 6-8
*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:
http://www.britishfooddepot.com/Birds-Custard-Powder-300g-240.htm
Whipped Cream
1 cup whipping cream
1 tbsp sugar
1/2 tsp vanilla
Make cake mix according to directions on box using 2- 8 inch round cake pans. Cool completely. Slice cake layers in half horizontally to make 2 thin layers each. Spread 2 layers with 1/4 cup jam each. Cut all 4 layers into cubes.
To make Custard:
Heat 2 2/3 cups milk in heavy saucepan on low heat until it simmers. (This is a slow process. Do not heat on high heat or it will burn your milk)
Stir custard powder and sugar together well in a small bowl. Mix in 1/3 cup milk and vanilla. Stir slowly into hot milk until mixture boils and thickens. Cool completely.
To Make Trifle:
Drain syrup from raspberries in bowl and reserve.
Spread 1/2 the cake cubes in bottom of 2 quart glass bowl. Pour 1/2 the raspberry syrup over the cubes. Sprinkle with 1/2 the raspberries. Spread 1/2 the custard over raspberries. Repeat with remaining cake cubes, syrup, raspberries and custard. Chill until cold.
Whipping Cream:
Beat cream, sugar and vanilla in small bowl until stiff. Spread over top layer of custard.
Enjoy!!
Servings 6-8
*Note: Birds Eyes Custard Powder is a British/Canadian Product. I have not been able to find it in the grocery stores in States. But you can order it online at this website:
http://www.britishfooddepot.com/Birds-Custard-Powder-300g-240.htm
Or through amazon.com
http://www.amazon.com/Birds-Custard-Powder-300g/dp/B000JMBE7C/ref=sr_1_1?ie=UTF8&qid=1327110695&sr=8-1
*You can substitute vanilla pudding for the custard but it definitely does not compare to a homemade custard!! :)
*You can substitute vanilla pudding for the custard but it definitely does not compare to a homemade custard!! :)