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Cranberry & Eggnog Trifles
2023-11-17
https://www.metro.ca/userfiles/image/recipes/bagatelle-eggnog-12237.jpg
PT45M
PT45M
PT1H30M
For the custard layer:In a saucepan whisk together eggs & sugar. Add the flour until incorporated. Slowly whisk in milk.Place saucepan on medium low heat. Whisking constantly, heat until mixture begins to thicken.Remove from heat & strain custard through a fine mesh sieve.Stir in extracts & nutmeg.For the cranberry layer:In a small mixing bowl add the cranberry sauce & rum. Stir until combined.For the whipped cream layer:To a large mixing bowl add cream, sugar & vanilla. Whip to stiff peaks.For the pound cake layer:Preheat the oven to 350(f) degrees. Grease & line a standard loaf pan.In a large creaming bowl cream together butter & sugar until fluffy. Add the eggs one at a time followed by the sour cream & extract.Sift in flour, salt, baking powder, baking soda & nutmeg. Mix until batter comes together.Transfer batter to prepared loaf pan. Bake for 40 to 50 minutes, until the top bounces back to touch. Let cool completely.When ready to assemble, dice the prepared poundcake into 1/2-inch cubes.To assemble:When ready to assemble, sprinkle a layer of diced pound cake into 6 8 oz serving glasses. Spoon in a layer of custard, a layer of cranberry sauce & a layer of whipped cream. Repeat.Finish the top with a piped layer of the whipped cream. Garnish with a sprig of rosemary & a sprinkle of nutmeg.Refrigerate until ready to serve.
6
Metro
5
2
5
5
For the Custard layer:
6 large egg yolks
1/2 cup light brown sugar, packed
1/3 cup all-purpose flour
2 1/2 cups Natrel Fine-filtered 2% milk
2 teaspoons vanilla extract, divided
1 teaspoon Rhum extract
1/2 teaspoon ground nutmeg
For the cranberry layer:
1 can whole berry cranberry sauce
2 tablespoons spiced Rhum (optional)
For the whipped cream layer :
1 1/2 cups Selection Whipping Cream, chilled
2 tablespoons granulated sugar
1 teaspoon vanilla extract
For the pound cake layer:
1/2 cup Gay Lea Grass Fed Butter, softened
1 cup light brown sugar, packed
2 large eggs
1/2 cup Selection Sour Cream
2 teaspoons vanilla extract
1 teaspoon rum extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
To assemble:
fresh rosemary, to garnish
freshly grated nutmeg, to garnish
Cranberry & Eggnog Trifles
6
Desserts
0:45
Preparation
0:45
COOKING
1:30
TOTAL TIME
Ingredients
-
For the Custard layer:
-
6
large egg yolks
-
1/2 cup
light brown sugar, packed
-
1/3 cup
all-purpose flour
-
2 1/2 cups
Natrel Fine-filtered 2% milk
-
2 teaspoons
vanilla extract, divided
-
1 teaspoon
Rhum extract
-
1/2 teaspoon
ground nutmeg
-
For the cranberry layer:
-
1 can
whole berry cranberry sauce
-
2 tablespoons
spiced Rhum (optional)
-
For the whipped cream layer :
-
1 1/2 cups
Selection Whipping Cream, chilled
-
2 tablespoons
granulated sugar
-
1 teaspoon
vanilla extract
-
For the pound cake layer:
-
1/2 cup
Gay Lea Grass Fed Butter, softened
-
1 cup
light brown sugar, packed
-
2
large eggs
-
1/2 cup
Selection Sour Cream
-
2 teaspoons
vanilla extract
-
1 teaspoon
rum extract
-
1 1/2 cups
all-purpose flour
-
1/2 teaspoon
salt
-
1/2 teaspoon
baking powder
-
1/2 teaspoon
baking soda
-
1/4 teaspoon
ground nutmeg
-
To assemble:
-
fresh rosemary, to garnish
-
freshly grated nutmeg, to garnish
Preparation
For the custard layer:
In a saucepan whisk together eggs & sugar. Add the flour until incorporated. Slowly whisk in milk.
Place saucepan on medium low heat. Whisking constantly, heat until mixture begins to thicken.
Remove from heat & strain custard through a fine mesh sieve.
Stir in extracts & nutmeg.
For the cranberry layer:
In a small mixing bowl add the cranberry sauce & rum. Stir until combined.
For the whipped cream layer:
To a large mixing bowl add cream, sugar & vanilla. Whip to stiff peaks.
For the pound cake layer:
Preheat the oven to 350(f) degrees. Grease & line a standard loaf pan.
In a large creaming bowl cream together butter & sugar until fluffy. Add the eggs one at a time followed by the sour cream & extract.
Sift in flour, salt, baking powder, baking soda & nutmeg. Mix until batter comes together.
Transfer batter to prepared loaf pan. Bake for 40 to 50 minutes, until the top bounces back to touch. Let cool completely.
When ready to assemble, dice the prepared poundcake into 1/2-inch cubes.
To assemble:
When ready to assemble, sprinkle a layer of diced pound cake into 6 8 oz serving glasses. Spoon in a layer of custard, a layer of cranberry sauce & a layer of whipped cream. Repeat.
Finish the top with a piped layer of the whipped cream. Garnish with a sprig of rosemary & a sprinkle of nutmeg.
Refrigerate until ready to serve.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
