Boston Creme Trifle

This rich trifle draws inspiration from the traditional Boston cream pie, with its luscious layers of cake and creamy custard.

Ingredients 

  • 1 ½ cup all-purpose flour
  •  2 tsp. baking powder
  •  Pinch of salt
  • 1 stick butter, soft
  • 3/4 cup sugar
  •  2 eggs, at room temperature
  • 1 tsp. vanilla extract
  • ½ cup milk
  • 1 lb 5 oz berries, such as blackberries, strawberries (hulled and halved), raspberries, and blueberries

Directions

For the custard

  • 1 cup milk
  • 1 cup heavy cream
  • 1 vanilla pod, split and seeds scraped
  • 3 egg yolks
  • 2 tbsp. cornstarch
  • 1/3  cup sugar
  • Pinch of salt
  • 1 tbsp. unsalted butter, softened
  • 1 tbsp. vanilla extract

For the ganache 

  • 3 cups semisweet chocolate, broken into small pieces
  • 1 cup heavy cream
  1. For the custard, heat the milk, cream, and vanilla pod in a saucepan over medium heat. Bring to a simmer and remove from the heat immediately.
  2. In the medium bowl, whisk the yolks, cornstarch, sugar, and salt. Gradually add the hot milk mixture. Transfer to a saucepan and cook over low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Sieve the butter and vanilla extract. Cover the bowl with plastic wrap and chill.
  3. Preheat the oven to 350 degrees Fahrenheit. Double sift the flour, baking powder, and salt into a bowl and set aside. Using an electric hand whisk, cream together the butter and sugar in a separate bowl until light and fluffy. Add the eggs, one at a time, whisking between additions, then add the vanilla extract. Fold in the flour mixture using a large metal spoon, one-third at a time, alternating with the milk. Continue to fold until the batter is smooth and everything is well incorporated.
  4. Grease and line a 9 in. square cake pan and pour the batter into the pan, making sure it spreads evenly. Bake for 25 minutes, or until golden brown and springy to the touch. Remove from the oven and let cool.
  5. For the ganache, heat the chocolate and cream in a small heatproof bowl over a saucepan of simmering water. The bowl should not touch the water. Stir occasionally until the chocolate melts. Remove from the heat and set aside.
  6. Slice the cake into 5 x 5 in.  squares and place a layer of cake at the bottom of a tall glass bowl. Spread the berries evenly on top of the cake, reserving a handful for garnishing. Pour the custard evenly over the berries, then top with the remaining cake slices. Pour the ganache over the top and smooth it out. Top with the reserved berries and place in the fridge to chill. Serve chilled.

Prep time: 45 minutes, plus cooling and chilling

Serves: 10

 

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