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Boston Cream Pie Trifle Recipe

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This recipe for Boston Cream Pie Trifle is from MUM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box yew cake mix and ingredients it calls for
Cream Filling:
1 cup sugar
½ cup plus 2 T. corn starch
1 tsp. salt
3 cups whole milk
9 egg yolks
2 tsp. vanilla extract
1 cup prepared whipped heavy cream or Cool Whip

Chocolate Ganache:
2 cups semi sweet chocolate chips
¾ cup heavy whipping cream
Directions:
Directions:
Cake;
Mix as the package directs. Pour batter into a sprayed cookie sheet and bake at 350º for 16-20 minutes or until cake springs back to the touch. Set aside and cool. While cake is cooling make cream filling. While cream filling is cooling and after cake has completely cooled, cut cake into bite size cubes, place in a large bowl and set aside.

Cream Filling:
Separate egg yolks in a small bowl. In a large saucepan over medium heat, whisk together sugar, cornstarch, salt and milk. Stir constantly until mixture begins to thicken, it usually takes about 5-7 minutes. Temper eggs with ½ cup of milk mixture. Slowly add egg mixture back into the saucepan, stirring rapidly as you do. Cook for an additional minute. Remove from heat and stir in vanilla. Transfer to a medium size bowl and cool completely in the refrigerator for 2-3 hours. Once cooled, gently fold in the whipped cream and return to the refrigerator while you complete the other steps.

Chocolate Ganache:
In a microwave safe bowl melt chocolate chips and cream. Stir and set aside.

Assembly:
Place ⅓ of the cake cubes in the bottom of a trifle bowl. Spoon ⅓ of the pastry cream over the cake cubes. Carefully drizzle ⅓ of the chocolate over the pastry cream. Repeat until you have completed all three layers. Refrigerate for at least an hour before serving.

 

 

 

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