Gingerbread & Blueberry Butter Cookie Trifle
Prep Time
Cooking Mode
2 ½ cups whole milk
2 tbsp brown sugar
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
4 egg yolks
½ cup sugar
¼ cup cornstarch, sifted
2 tbsp fancy molasses
1 tsp Compliments Pure Vanilla Extract
2 cups frozen blueberries, thawed
¼ cup honey
2 tsp orange zest
1 pkg Compliments Danish Butter Cookies or Panache Scottish Pure Butter Shortbread Assortment
1 container whipped topping
2 ½ cups whole milk
2 tbsp brown sugar
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
4 egg yolks
½ cup sugar
¼ cup cornstarch, sifted
2 tbsp fancy molasses
1 tsp Compliments Pure Vanilla Extract
2 cups frozen blueberries, thawed
¼ cup honey
2 tsp orange zest
1 pkg Compliments Danish Butter Cookies or Panache Scottish Pure Butter Shortbread Assortment
1 container whipped topping
Directions
1Heat 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.
2Meanwhile, 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.
3Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.
4In 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
1
Can be made a day ahead and chilled.
2
Substitute homemade custard with 3 cups (750 mL) tinned custard and stir in the spices and molasses.
Disclaimer
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Personal Note
Personal Note
