Fall Flavors Trifle Insanity!

Feeds at least 10 people – but go big or go home!

Prep Time

Bake time 40 roughly

Special Equipment – a big cool clear trifle dish on a stand (you’re going to want to show the layers off) Easy to find at Target or on Amazon

Ingredients:

Being a Brit I grew up with trifles but I thought this was a fun twist from the traditional with fall flavors.

Custard Breakdown -
1 cup heavy Cream
1 cup Milk
1/3 of a cup White sugar
1 teaspoon of Vanilla extract
4 Eggs
2 teaspoons of cornstarch
Caramelized Apples
Apples
Brown sugar
Cinnamon
Nutmeg
butter
Lemons
Lemon zest
Whipped cream (I whip my own, but a can is fine too)
Store bought ginger cookies (Your fav!)
Boxed Spice Cake
Yall know the drill on this one,
Eggs, oil, dry cake mix – follow the instructions!

This is a show stopper make it for holiday parties or people you’re super into impressing. This is a show stopper make it for holiday parties or people you’re super into impressing. This is a show stopper make it for holiday parties or people you’re super into impressing.

Method.

Bake the spice cake according to box instructions, we’ve all done this it’s not cheating, life is short make box cake!
While the cake is in the oven caramelize your apples.
I take the skin off them and right away squeeze with lemon juice.
Sauté some butter in a shallow pan, throw in your apples, brown sugar, cinnamon and nutmeg.
Sauté for a few minutes until the sugar and butter start to form a caramel coating over the apples.
Squeeze more lemons onto the mixture to cut the sugar.
Sprinkle a little salt – sounds crazy but brings out the apple flavor.
Zest some lemon peel into the mixture.
Stir until apples are soft but not falling apart.
Take off heat and put in the fridge to cool.

Now make your custard, this used to intimidate me until I realizes how simple it was! The trick is just keep whisking! Never stop beating !

So to star beat your eggs corn starch and sugar in a bow until they’re incorporated and frothy.

Heat the milk, cream and vanilla in a small saucepan just until bubbles form along the edges of the pan.

Remove 1/2 cup of the hot cream and whisk it into the egg mixture, whisking constantly. Gradually pour the egg yolk mixture back into the saucepan with the rest of the cream mixture, whisking constantly to prevent clumping. Continue to cook, whisking constantly, until the mixture leaves a path on the back of spoon when you draw your finger across it. DO NOT BOIL.