Cherry Danish English Trifle with Buttermilk Pastry Cream

By flour_arrangements

Ingredients

• BUTTERMILK PASTRY CREAM:
• 2 Kirkland Signature cherry Danish (or any other flavor Danish in variety pack), torn into bite-size pieces
• Whipped cream topping
• 1/2 cup sugar
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups buttermilk
• 4 large egg yolks
• 1 vanilla bean, split lengthwise
• 2 tablespoons freshly grated lemon peel
• Juice of 1 lemon

Preparation

Step 1

Prepare Buttermilk Pastry Cream:
Whisk together sugar, flour and salt in a small bowl and set aside.

Place buttermilk and egg yolks in a saucepan. Scrape the vanilla seeds into the pan and stir to combine.

Gradually whisk in flour mixture over medium heat. Whisk constantly until the mixture begins to thicken, about 4 minutes.

Stir in grated lemon peel and juice.

Pour pastry cream into a bowl, place in an ice bath and let cool completely, stirring occasionally.

For each serving, place a small amount of pastry cream in the bottom of a parfait glass. Top with a layer of Danish pieces. Continue layering until the glass is filled.

Garnish with your favorite whipped topping.

Makes 4-5 servings.