Cherry Trifle with Homemade Custard

Cherry Trifle with Homemade Custard
Cherry Trifle with Homemade Custard
Serves 4
I walked past my local market the other day and realised with delight that it's English cherry season. So I came up with this booze-free cherry trifle, incorporating Madeleine's and and easy homemade custard. There are all sorts of rules about making custard, but I think the method below is a whole load simpler and avoids transferring hot liquid from pan to bowl and back again, so is safer for kids too.

  1. 4 Madeleines (cut into chunks)
  2. 250g fresh cherries (halved & de-stoned)
  3. 1 tablespoon caster sugar
  4. 200ml single cream
  5. 1 teaspoon vanilla extract
  6. 2 egg yolks (Tips on separating eggs)
  7. 1 tablespoon caster sugar
  8. 1 teaspoon cornflour
  9. 100ml double cream
  10. Toasted almonds
  1. Line the bottom of four ramekins with the Madeleine pieces
  2. Place the cherry halves in a saucepan with the sugar and a tablespoon of water and simmer gently for around five minutes, then spread over the cake layer
  3. Wash up the pan, then gently heat the cream and vanilla until just simmering
  4. Whilst you heat the cream, whisk the egg yolks, sugar and cornflour together in a bowl
  5. Pour the egg yolks into the hot cream, whisking quickly at the same time so the eggs don’t scramble
  6. Keep whisking over a low heat until the custard has thickened (try not to let it boil as it may curdle)
  7. Leave the custard to cool a little, then pour over the cherries
  8. Whip the cream until slightly thickened, then dollop a blob on top of the custard (once it's completely cooled)
  9. Sprinkle over the toasted almonds, and chill for at least an hour before serving
  1. A useful tip - wear disposable or clean rubber gloves when de-stoning the cherries, the juice will stain your hands!
Cook It With Kids

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