- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 16
Ingredients
- 2 1/2 cups
- whole milk
- 625 mL
- 2 tbsp
- brown sugar
- 30 mL
- 1 tbsp
- ground ginger
- 15 mL
- 1 tsp
- ground cinnamon
- 5 mL
- 1/4 tsp
- ground cloves
- 1 mL
- 4
- egg yolks
- 1/2 cup
- sugar
- 125 mL
- 1/4 cup
- cornstarch, sifted
- 60 mL
- 2 tbsp
- fancy molasses
- 30 mL
- 1 tsp
- Compliments Pure Vanilla Extract
- 5 mL
- 2 cups
- frozen blueberries, thawed
- 500 mL
- 1/4 cup
- honey
- 60 mL
- 2 tsp
- orange zest
- 10 mL
- 1 pkg
- Compliments Danish Butter Cookies or Panache Scottish Pure Butter Shortbread Assortment
- 454 g
- 1 container
- whipped topping
- 400 g
Directions
Step 1
Heat milk, brown sugar, ginger, cinnamon and cloves in a large saucepan on medium heat, about 5 min., stirring occasionally, until small bubbles form around the sides of saucepan.
Step 2
Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth. Gradually whisk about 1/4 of the hot milk mixture into yolk mixture, then whisk contents of bowl into saucepan mixture. Cook on medium-low heat, stirring continuously 5 to 8 min., until custard is thickened. Remove from heat. Stir in molasses and vanilla. Strain the custard through a sieve into a bowl (discarding any lumps); cool completely. The custard will thicken as it cools.
Step 3
Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.
Step 4
In 12-cup (3-L) trifle dish, layer in half each of the custard, remaining cookies, blueberry mixture and whipped topping. Repeat layers once more. Sprinkle with reserved broken cookies. Chill at least 1 hr. before serving.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/16 of the recipe):
- Calories:
- 310
- Fat:
- 13 g
- Saturated Fat:
- 8 g
- Carbs:
- 45 g
- Fibre:
- 2 g
- Sugar:
- 28 g
- Cholesterol:
- 65 mg
- Protein:
- 4 g
- Sodium:
- 55 mg