Cranberry Trifle

• Vegetarian

• Produce

  • 24 oz Cranberries, fresh
  • 1 Sugared cranberries

• Refrigerated

  • 9 Egg yolks

• Baking & Spices

  • 1 Cinnamon stick
  • 3 tbsp Cornstarch
  • 1/4 tsp Salt
  • 2 1/3 cup Sugar
  • 1 tbsp Vanilla extract
  • 1 Whipped cream

• Bread & Baked Goods

  • 1 cut into cubes 1 loaf (16 oz frozen pound cake, frozen
  • 9 X13 white cake, baked

• Dairy

  • 4 1/2 cups 2% milk
  • 1 tbsp Butter

• Liquids

  • 1 1/2 cups Water

Found on spendwithpennies.com

Description

Ingredients

• 24 oz fresh cranberries (2 packages)
• 1-1/2 cups water
• 1 cup sugar
• 1 cinnamon stick
• 1⅓ cups sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 4½ cups 2% milk
• 9 egg yolks
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• 1 loaf (16 oz) frozen pound cake, cut into 1 cubes
• 1 9x13 white cake, baked, cooled and cubed
• Whipped cream for decorating
• Sugared Cranberries for decorating

Directions

• Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
• Combine sugar, cornstarch and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
• Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
• Remove from heat and stir in butter and vanilla.
• Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
• Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
• Top with whipped cream and candied cranberries if desired.