Layered Fruit And Custard Trifle Recipe

This colorful dessert is actually easy to prepare!

0
RATING

del-monte-kitchenomics-layered-fruit-and-custard-trifle
Lusog Notes:
This Layered Fruit And Custard Trifle dessert is a source of calcium, vitamins A and C. Calcium makes bones and teeth strong. Vitamin A maintains healthy skin and vision, while vitamin C helps fight common infections.
Chef's Tip:
When cooking the custard, make sure that the bowl does not touch the simmering water. Custards need to cook slowly over low heat to make sure that the eggs do not curdle.
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Preparation Time

8 mins.

Cooking Time

15 mins.

Serving Size

6

Ingredients

FOR THE CUSTARD

  • 1/2 cup sugar, white
  • 2 cup all-purpose cream
  • 2 tsp cornstarch
  • 4 pc egg yolk
  • 1 tsp vanilla extract

  • 6 pc cupcake
  • 1 can DEL MONTE Fiesta Fruit Cocktail (432g), drained, reserve syrup
  • powdered sugar, optional

Preparation

1. In a sauce pan, combine sugar, all-purpose cream and cornstarch. Bring to a boil, then set aside the mixture.
2. Place the egg yolk in a mixing bowl. Slowly add the cream mixture, whisking continuously.
3. Place the bowl over a pan of simmering water. Stir continuously until thick. Add the vanilla.
4. To assemble: Slice the cupcake into three, reserve the bottom part for the final toppings. Place the top part of the cupcake in the glass. Layer 2 tablespoons DEL MONTE Fiesta Fruit Cocktail on the cupcake, pour 2 tablespoons custard on the fruit cocktail. Place the other slice of the cupcake, top with another 2 tablespoons of fruit cocktail and 2 tablespoons custard. Place 1 slice of the cupcake on top of the layer and sprinkle with powdered sugar, if desired.

Cooking Skills Needed

  • Boiling
  • Mixing

Cooking Tools Needed

  • Colander
Lusog Notes:
This Layered Fruit And Custard Trifle dessert is a source of calcium, vitamins A and C. Calcium makes bones and teeth strong. Vitamin A maintains healthy skin and vision, while vitamin C helps fight common infections.
Chef's Tip:
When cooking the custard, make sure that the bowl does not touch the simmering water. Custards need to cook slowly over low heat to make sure that the eggs do not curdle.
No comments yet.
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