Cranberry Trifle

By emtoothfxr

Made for Christmas 2017. Everyone loved it. Buy premade frozen pound cake. don't put the whipped cream on until the last minute. It whilts

Ingredients

• CRANBERRY LAYER
• 24 oz fresh cranberries (2 packages)
• 1-1/2 cups water
• 1 cup sugar
• 1 cinnamon stick or dried cinnamon
• CUSTARD LAYER
• 1 1/3 cups sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 4 1/2 cups 2% milk
• 9 egg yolks
• 1 tablespoon vanilla extract
• 1 tablespoon butter
• CAKE
• 2 loaf (16 oz) frozen pound cake, cut into 1″ cubes
• OR
• 1 9 x13 white cake , baked, cooled and cubed
• Whipped cream for decorating
• Sugared Cranberries for decorating

Preparation

Step 1

CRANBERRY LAYER
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.
CUSTARD
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 to prevent skin. Refrigerate until completely cooled.
ASSEMBLY
Place half of the 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