Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Scotch Whisky & Coffee-Caramel Custard Trifle Recipe
    Lost? Site Map

    Scotch Whisky & Coffee-Caramel Custard Trifle

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Manami's Note:

    This is courtesy of Epicurious by way of Joyces Fine Cooking. This was found for someone who loves Scotch but does not drink, supposedly! Can't imagine why. I would use Amaretto or almond extract instead of the Scotch if I were making it! Chilling time is 3 hours to overnight.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    3-quart ...

    Units: US | Metric

    COFFEE-CARAMEL CUSTARD

    TRIFLE

    • 1 (1 lb) frozen pound cake, thawed, cut into 3/4-inch cubes
    • 6 tablespoons Scotch whisky
    • 1 cup raspberry jam
    • 24 ounces frozen unsweetened raspberries, thawed (1/2 pint baskets) or 2 pints fresh raspberries (1/2 pint baskets)
    • 2 large bananas, peeled, halved lengthwise, sliced
    • 2 cups chilled whipping cream
    • 3 tablespoons sugar
    • 3 tablespoons Scotch whisky
    • 1 pint basket fresh raspberry (1/2 pint baskets)
    • semisweet chocolate, curled or grated chocolate
    • almonds, finely chopped for sprinkling

    Directions:

    1. 1
      FOR CUSTARD:.
    2. 2
      Scald half and half in heavy medium saucepan.
    3. 3
      Whisk yolks, sugar and flour in top of double boiler until smooth.
    4. 4
      Gradually, whisk in hot half-and-half.
    5. 5
      Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
    6. 6
      Set top of double boiler over ice and chill custard, whisking occasionally.
    7. 7
      Mix in vanilla.
    8. 8
      Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
    9. 9
      Beat to firm peaks.
    10. 10
      Add Scotch and beat until firm.
    11. 11
      Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
    12. 12
      FOR TRIFLE:.
    13. 13
      Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
    14. 14
      Sprinkle with 3 tablespoons of Scotch and toss.
    15. 15
      Heat jam in samll saucepan until just pourable.
    16. 16
      Spoon half of jam over cake and spread.
    17. 17
      Top with half of custard.
    18. 18
      Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
    19. 19
      Sprinkle with finely chopped almonds.
    20. 20
      Top with 1/2 the bananas.
    21. 21
      Place remaining pound cake cubes in another bowl.
    22. 22
      Sprinkle with 3 tablespoons Scotch and toss.
    23. 23
      Spoon over the bananas in other bowl.
    24. 24
      Layer fruit over.
    25. 25
      Spoon remaining jam over and spread.
    26. 26
      Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
    27. 27
      Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
    28. 28
      Whip cream and sugar in large bowl to stiff peaks.
    29. 29
      Add 3 tablespoons Scotch and beat to firm peaks.
    30. 30
      Mound cream atop trifle.
    31. 31
      Sprinkle with finely chopped almonds.
    32. 32
      Garnish with fresh raspberries and chocolate.
    33. 33
      Enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Scotch Whisky & Coffee-Caramel Custard Trifle

    Serving Size: 1 (331 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 700.9
     
    Calories from Fat 347
    49%
    Total Fat 38.5 g
    59%
    Saturated Fat 20.6 g
    103%
    Cholesterol 221.1 mg
    73%
    Sodium 215.7 mg
    8%
    Total Carbohydrate 75.8 g
    25%
    Dietary Fiber 6.7 g
    26%
    Sugars 36.0 g
    144%
    Protein 7.6 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites