Boston Cream Doughnut Trifle

• Vegetarian

• Refrigerated

  • 6 Egg yolks, large

• Baking & Spices

  • 1/2 cup Corn starch
  • 1 1/2 cup Granulated sugar
  • 2 cup Milk or semi-sweet chocolate chips
  • 1/2 tsp Salt
  • 2 tbsp Vanilla extract, pure

• Bread & Baked Goods

  • 12 Glazed doughnuts

• Dairy

  • 1/2 cup Butter
  • 6 cups Half & half
  • 1 1/2 cup Heavy cream

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 12 glazed doughnuts, cubed
• For the homemade vanilla custard:
• 1½ cup granulated sugar
• ½ cup corn starch
• ½ tsp salt
• 6 large egg yolks
• 6 cups half & half
• ½ cup butter
• 2 Tbsp pure vanilla extract
• Chocolate Ganache:
• 2 cup milk or semi-sweet chocolate chips
• 1½ cup heavy cream

Directions

• To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
• Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe or freeze.
• Whip the egg yolks together then into the sugar mixture.
• Add the half and half and butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted.
• Whisk the sugar-egg mixture into the hot half and half and bring to a boil. Whisk constantly for 1-2 minutes or until thickened.
• Remove from the heat and add the vanilla whisking until combined.
• Pour the custard into a bowl, and press plastic wrap on top. Chill to warm but still pourable around 45 minutes.
• To make the ganache Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time. Cool until slightly warm to the touch and the thickness of a pourable pudding.
• To assemble divide the doughnuts, custard and ganache into thirds and layer beginning with doughnuts, then drizzle with chocolate and spread with custard.
• For the third layer, start with doughnuts, top with custard ending with chocolate on top.
• Cover and chill until serving.