Blood Orange Custard Trifle with PEI Cranberries

  

2nd Annual Liquid Gold Charlottetown Recipe Contest Submission by Kelly Thickett

Get all ingredients ready first and assemble at the end.

For the custard: 

1 cup milk (use cream for richer custard) 

6 tbsp sugar 

3 tbsp cornstarch 

2 egg yolks (keep the egg whites covered in the fridge up to two weeks) 

½ tsp salt 

2 tbsp Liquid Gold blood orange olive oil 

 

1. Make an ice water bath by placing ice and water in a bowl and placing another bowl on top. 

2. Slowly bring milk to a boil on medium heat in a saucepan, stir frequently. 

3. Mix the next 4 ingredients in a bowl. 

4. Once just boiled, whisk about half the milk into the yolk mixture.  

5. Add the yolk mixture the remainder of the milk in the saucepan, lower heat and keep whisking until thickened to desired consistency. 

6. Remove from heat and whisk in oil, then pour through fine-mesh sieve into the ice-water bowl. Taste, cover and keep refrigerated until later use.

 

For the Cranberries:

1 cup PEI cranberries

1 ¼ cup red wine (or port or sherry)

¼ cup sugar

½ tsp pumpkin pie spice

 

1. Heat above ingredients over medium-low heat until cranberries soft. Stir occasionally.

2. Taste. Keep cranberries and liquid for trifle.

 

For the cake and whipping cream:

Prepare or buy your favorite dense, sponge cake (or muffins or any cake)

Prepare or buy your preferred whipping cream

 

For the trifle:

In a glass bowl to be able to see the layers, assemble (from the bottom):

-          cake layer (1/2)

-          cranberries with liquid (1/2), to soak the cake

-          an orange or mandarin slices layer (optional), half

-          add the custard (1/2)

-          whipping cream (1/2)

-          repeat layers for double-decker trifle

-          choose toppings