This trifle tastes just like everyone's favourite holiday drink. Cranberry sauce adds a subtle tartness, which helps to cut through the richness of this dessert. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more rum to compensate for the dryer texture.
- Portion size 14 servings
- Credits : Canadian Living Magazine
Ingredients
Eggnog Custard:
Method
Eggnog Custard: In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine sieve into clean bowl; stir in rum extract and nutmeg. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in small saucepan, simmer cranberry sauce over medium heat for 15 minutes. Stir in rum; let cool, about 30 minutes.
Slice cake into 3/4-inch (2 cm) thick slices or cubes; line 16-cup (4 L) trifle bowl with one-third of the pieces. Spoon one-third of the cranberry mixture over top; spoon one-third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Whip cream with sugar; spread over trifle. Sprinkle with nutmeg.
Nutritional facts Per each of 14 servings: about
- Sodium 155 mg
- Sugars 33 g
- Protein 6 g
- Calories 347.0
- Total fat 15 g
- Potassium 137 mg
- Cholesterol 163 mg
- Saturated fat 6 g
- Total carbohydrate 44 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 14.0
- Vitamin C 2.0
