Boston Cream S’mores Trifle
makes 4 / custard recipe slightly adapted from Food Network
for the custard
- 1 1/2 cups whole milk
- 4 egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/8 cup confectioner’s sugar
In a medium bowl, combine egg yolks and sugar. Whisk vigorously, until the yolks have greatly lightened in color and have reached the ribbon stage.* Whisk in cornstarch.
*The ribbon stage is signified by the behavior of the mixture. If you dip the whisk into the batter and hold it above the bowl, the mixture should fall like ribbons and should hold its shape for a minute or two.
Pour the milk into a medium, heavy-bottomed saucepan and place over medium-high heat. Scald the milk by cooking until it reaches 210 degrees, or just below the boiling point. Remove from heat.
Quickly whisk one-third of the scalded milk into the egg yolk mixture. Pour the tempered egg yolks into the saucepan and place over medium heat. While whisking constantly, bring the mixture to a boil. Reduce heat, and allow to boil for thirty seconds, while continuing to whisk constantly. Remove from heat and stir in the butter and vanilla extract.
Pour the custard into a glass bowl and lay a sheet of plastic wrap over the surface. This will prevent a film from forming.
Place in the refrigerator and allow to chill until cool, about 2 hours, or up to two days.
In a small bowl, combine heavy cream and confectioner’s sugar. Beat on high speed with an electric mixer until soft peaks form.
Gently fold the whipped cream into the chilled custard. Prepare the trifles.
- 1 recipe pastry cream
- 6 ounces milk chocolate, roughly chopped
- 9 whole graham crackers, roughly crushed
- 16 marshmallows
- 4, 6-ounce glasses
Place milk chocolate in a small, microwave-safe bowl and microwave for thirty seconds. Stir and then microwave for an additional thirty seconds. Repeat until the chocolate is smooth and completely melted.
Fill the bottom of four glasses with 1 1/2 tablespoons of crushed graham crackers. Cover with 1/4 cup of pastry cream. Spoon several tablespoons of the melted chocolate over the cream. Repeat until you have two layers of each element and then top with marshmallows.
Use a kitchen torch to toast the marshmallows and serve immediately.* Enjoy!
*You can prepare the custard 1-2 days in advance, but I do not recommend assembling the trifles until just before you want to serve them as the chocolate and marshmallows will be come hard in the refrigerator.