Traditional Scottish Trifle

Have you ever had a Scottish trifle? Well, it's more well known as an English trifle but the trifle was invented by the Scottish and I'm half Scottish so, ours is a Scottish trifle. It's a dessert that we have at every family get together. My Auntie Cheryl makes a delicious trifle. I'm not sure what her recipe is but mine is just as amazing! 

It's pound cake, strawberries, and mandarin oranges in strawberry jell-o. Then it has a thick layer of homemade custard topped with bananas and whipped cream. Its amazing!  All the flavors and textures eaten together make the perfect mouthful. Its perfect!

Traditional Scottish Trifle

Jell-O
2 cups cubed Pound Cake
1 large box Strawberry Jell-O
1 small can Mandarin Oranges
1 1/2 cups Strawberries, hulled and diced

Custard
4 cups Heavy Cream
8 Egg Yolks
2 whole Eggs
1/4 cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract

2 Bananas, sliced

Whipped Cream
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Make the jell-o using the quick set method adding in the oranges and strawberries. Pour into the trifle bowl before it sets too much. Refrigerate 2 hours.

In a large heavy bottomed pan pour in the heavy cream and heat over medium low stirring constantly.

In a separate bowl whisk together the egg yolks, eggs, and sugar. Just before the cream starts to boil take the pan off of the heat. Pour half of it into the egg mixture whisking constantly. Pour back into the pan and return and heat over medium low. Cook for 10 to 15 minutes, until thickened and coats the back of a wooden spoon. Put plastic wrap on the surface and refrigerate while you make your whipped cream.

Whip the heavy cream until it starts to thicken and add the powdered sugar and vanilla. Continue to whip until stiff peaks form.

When the custard is cool pour it on top of the jell-o in the trifle bowl. Top with the sliced bananas then the heavy cream. Refrigerate until you're ready to serve.

Custard Recipe: Nigella Lawson

Chocolate Creme Brulee

I love créme brulée so I thought chocolate créme brulée would be great too, I was correct. I am still in love with the original but there is something extra delicious about adding chocolate.

Créme Brulée

Recipe Source: NotSoHumblePie.blogspot.com

5 large Egg Yolks
4 Tablespoons Granulated Sugar (plus more for the burnt sugar topping)
2 cups Heavy Cream
1 teaspoon Pure Vanilla Extract
5oz dark chocolate, finely chopped

1. Preheat your oven to 300 degrees and place six ceramic dishes in a roasting pan.

2. With a whisk, stir together two tablespoons of sugar with the egg yolks, being careful not to incorporate too much air into the mixture.

3. Bring the cream, two remaining 2 tablespoons of sugar and vanilla to a simmer over medium heat. Once it begins to foam, remove from heat. Add the chocolate to the mixture and stir until completely melted and smooth.

4. Pour about 1/2 a cup of the warm chocolate cream into the bowl with the eggs while whisking. Add the remaining cream and mix well.

5. Pour the custard into through a fine mesh strainer. Pour the strained mixture between the six tarts, tapping the roasting pan gently on the counter to settle the custard to remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard and bake for approx. 20 minutes or until set.

6. Allow to chill about 4 hours. Then sprinkle each with 1-2 tablespoons granulated sugar and torch them until melted. Allow the sugar to set and then serve. (If you don't have a kitchen torch you can place them under the broiler to melt the sugar, watch carefully to help the sugars caramelize evenly.)

I shared this at
Totally Tasty Tuesdays

Creme Brulee

One day along time ago when I didn't have kids and I had a job, that job had a Christmas party. At that Christmas party they served Crème Brûlée for dessert. Ever since then I have been thinking about making that creamy and delicious dessert. I got a little scared every time I thought about making it, but I found a recipe and was really surprised at how not scary it was. Very basic and only 5 ingredients. Its good, not too hard and the result is worth it!

 

Crème Brûlée
Recipe Source: Pioneerwoman.com

4 cups Heavy Cream 

1 Tablespoon Vanilla Extract
10 whole Egg Yolks 

3/4 cups Granulated Sugar 

3 Tablespoons Superfine (Baker's) Sugar

1. Preheat oven to 325 degrees. 

2. Pour the cream into the saucepan. Add vanilla and simmer over medium-low heat(do not bring to a boil, just simmer). 

3. Put egg yolks in a bowl and whip with the granulated sugar until pale yellow and thick. Then strain using a mesh strainer.

4. Whip yolks while you very slowly drizzle in 1 cup of the warm cream. Go slowly so you don't cook the eggs! Once the first cup is added, you can add the rest of the cream slowly.

5. Place ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow the custard to get brown.

6. Cool ramekins on counter top until room temp. Then chill for at least 2-3 hours, covered in plastic wrap.

7. To serve, sprinkle 1/2 tablespoon over each ramekin of custard. Use a kitchen torch to quickly, but carefully, brown the sugar. You should move your torch in a small circular motion until there is a thin, crisp surface of burned sugar on the top. Serve immediately!