Boston Cream Doughnut Trifle
Description
Well, technically this scrumptious, decadent trifle is a dessert. But, it's made from glazed doughnuts, so couldn't it be for breakfast or brunch as well? Any time you serve it, you will get rave reviews for this rich, sweet trifle.
Ingredients
12 glazed doughnuts, cubed
Homemade Vanilla Custard:
1½ c. granulated sugar
½ c. cornstarch
½ t. salt
6 large egg yolks
6 c. half & half
½ c. butter
2 T. pure vanilla extract
Chocolate Ganache:
2 c. milk or semi-sweet chocolate chips
1½ c. heavy cream
Directions
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Custard:
In a small bowl, mix together sugar, cornstarch and salt.
Separate egg yolks from egg whites, reserving the egg whites for another recipe or freeze.
Whip egg yolks together; whip into sugar mixture.
Add half & half and butter to a heavy bottomed saucepan; heat over medium-high heat until butter has melted. Whisk sugar-egg mixture into hot half and half; bring to a boil; whisk constantly for 1-2 minutes or until thickened. Remove from heat; add vanilla, whisking until combined.
Pour custard into a bowl; press plastic wrap on top. Chill to just warm, but still pourable, about 45 minutes.
Ganache:
Melt chocolate chips with the cream until smooth, in a double boiler, or in the microwave in 20 second increments, stopping to stir each time. Cool until just slightly warm to the touch and the thickness of a pourable pudding.
Assembly:
Divide doughnuts, custard and ganache into thirds; layer, first starting with doughnuts, then drizzle with chocolate and spread with custard. For the third layer, start with doughnuts, top with custard, end with chocolate on top.
Cover; chill until serving. The ganache should harden as it chills.
***If wanting to serve before the ganache hardens, prepare the custard in advance, cover and chill. Assemble the trifle right before serving, so the warm ganache will maintain a gooey texture.
16 servings.