Sunday, December 22, 2013

Trifle Cream



We hosted a dinner for lots of friends this past weekend.

I had planned an easy dinner and had pre-made the desserts.

All I would have to do is take the cakes from the freezer and thaw.

That's it!

But!  When I opened one of my cakes, it didn't look pretty.

Oopsie!

What to do!?!?!

25 people for dinner in just a few hours and there's no time to make a brand new dessert!

Trifle!

I'll make a trifle!

I have never made a trifle before!

I didn't really know what cream stuff to put in with it, but I'd figure that out as I went along, right?

My cake was a coconut pecan cake.

Yummy!

I found an easy Martha Steward recipe for a coconut cream filling.

I adapted it only slightly and the result was fantastic!

This is one of those recipes that you'll want to keep around because it's so versatile and easily adaptable to your recipe and only your imagination is the limit to what can be done with it!

I made the cream and cooled it.  Then I took my ugly, but tasty, cake and broke it into pieces, placing a single layer in a large glass bowl, dolloping some of the cream around in a layer, then placing some cool whip on top of the coconut cream.  I repeated the layers and ended with the cool whip on top.  I refrigerated the dessert until it was time to serve.

Trifle Cream

1 can sweetened condensed milk (NOT evaporated)
10 TBSP butter     
1 tsp. extract (flavor depends on what you're needing:  vanilla, coconut, almond, orange, etc)      
4 large egg yolks   

  
Place the condensed milk and butter in a medium saucepan and cook over medium-low heat, stirring occasionally, until the butter is melted and combined with the milk. 

Whisk the egg yolks in a medium bowl, and while whisking constantly, tempura them with some of the hot milk mixture.  Whisk the egg mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly.  Cook about 5 minutes.
Remove from heat, and stir in extract. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
**You can add coconut or nuts to this cream mixture when adding the extract, if desired.
** This can be used with any flavor cake or brownie.  I used 2, 8 oz containers of cool whip for my dessert. 



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