Recipe: Brownie and Banana Caramel-Custard Trifle


Serves 18 to 20, approximate cost: $14

Note: To cut preparation time you may substitute homemade brownies with store-bought, and the crème brulee custard with a mixture of vanilla pudding and caramel topping. For the whipped cream, use a pre-whipped cream.

I recommend making the Crème Brulee Custard a day ahead:

Recipe for Crème Brulee Custard

    •3 cups sugar
    •3 cups heavy cream
    •10 egg yolks
    •1 tablespoon vanilla extract

Put sugar into a large, heavy skillet over medium heat. Use a heavy-duty pot holder to hold the handle of the skillet so you do not burn yourself. Use a wooden spoon to evenly brown the sugar by stirring to evenly distribute. When the sugar is dark brown (but not burned), immediately turn off the heat and add the cream. Stirring with the wooden spoon will help keep the mixture from bubbling up. Turn the heat back on and continue to cook until the mixture is dissolved.

Beat the egg yolks with the heavy cream and vanilla.

Place the egg mixture over a double boiler and begin to heat. Slowly add in the caramelized sugar and cream mixture with a whisk.

Continue to cook the custard mixture over medium heat for about 20-25 minutes.

Pour the cooked custard into another bowl and let cool. Refrigerate and make sure custard is completely chilled before using it in the trifle.

Trifle Recipe

    •4 cups crème brulee custard (see above)
    •4 cups crumbled walnut brownies (recipe here)
    •3 cups sliced bananas
    •3 cups whipped cream (slightly sweetened)

To assemble the trifle: layer cake pieces, custard, bananas, and whipped cream, finishing with a few slices bananas.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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