Also, I’d like to thank Jonny’s mom for the awesome homemade perogies she sent me for Christmas. They were delicious….and devoured within 24 hours of being received :) Thank you so much!
Cinnamon Custard Ingredients
- 3 cups of 2% milk
- 1 teaspoon of ground cinnamon
- 4 large egg yolks
- 1/2 cup of cornstarch
- 1/2 cup of light brown sugar; packed
- 1 teaspoon of pure vanilla extract
- 2 tablespoons of unsalted butter
Dark Chocolate Sauce Ingredients
- 1 tin (300ml) sweetened condensed milk
- 4 ounces of unsweetened chocolate; chopped
- 1/2 cup of water
- 1 cup of chilled whipping cream (35%)
- 1 teaspoon of white sugar
- 1 recipe of gingerbread cake; cooled
- chocolate curls
- ground cinnamon for sprinkling
1. Make the Custard: bring the milk and cinnamon up to a simmer over medium heat. In a bowl, whisk the egg yolks, cornstarch, brown sugar and vanilla. Slowly pour the hot milk into the egg mixture, whisking constantly until all of the milk had been added. Return the mixture to medium heat. Whisk the mixture until the custard thickens and becomes glossy (about 5 minutes). Remove mixture from the heat and add the butter. Stain into a bowl and directly cover the surface of the custard with plastic wrap. Chill completely.
2. Make the Chocolate Sauce: heat the condensed milk and chocolate over low heat, stirring until melted. Whisk in the water and set aside.
3. Make the Whipped Cream: when ready to assemble the trifle, whip the cream into soft peaks. Fold half of the whipped cream into the custard. Add the sugar to the remaining whipped cream and chill.
4. Assembly: slice the gingerbread into cubes (about 1 inch cubes). Arrange a layer of sliced ginger bread at the bottom of a trifle dish. Dollop a third of the chocolate sauce over the gingerbread and spread. Dollop a third of the cinnamon custard over the chocolate sauce and spread. Cover the custard layer with another layer of gingerbread cubes. Repeat the process two more times ending with cinnamon custard. Chill until ready to serve.
5. To Serve: spread the reserved whipped cream over the trifle and garnish with chocolate shavings and cinnamon.
NOTE: Per Anna’s suggestion, I added 1/2 cup of mini semi-sweet chocolate chips to the gingerbread cake and it added a whole extra layer of flavour and texture to the cake.
Source: Anna Olson’s Back to Baking