The weather has been so sunny and nice lately after months of bitter cold and snow days I decided to make a fresh fruit trifle for dessert. There is nothing more summery and fresh than fresh strawberries and cream. I made vanilla cream last week for my strawberries and cream macarons but had so much left I had to come up with a use for the rest of the delicious vanilla custard cream.
Here is the recipe for the vanilla custard:
3 egg yolks
3/4 cup sugar
1 tablespoon cornstarch
1 cup milk
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter, diced
1/2 cup heavy cream
Put the egg yolks, sugar, and cornstarch in a small heatproof bowl and wisk together until combined.
Heat the milk, along with the vanilla bean, in a small saucepan until it just starts to boil. Remove the vanilla bean and pour the hot milk over the egg mixture, whisking constantly until smooth. Pour the mixture back into the pan and cook gently over low heat, stirring constantly until the custard comes to a boil and thickens. Pour into a clean bowl, add butter, and stir until butter melts and is incorporated.. Cover with cling wrap and let cool before refrigerating.
I bought store bought sour cream angel food cake, tore it into smaller pieces and made a layer of cake, then a layer of freshly sliced strawberries and blueberries, pour half of the vanilla cream, then add fresh whipped cream (just buy a container in the dairy section and whip in a mixer). I repeated this one more time and refrigerated overnight. I just tasted this dessert and I can vouch that it is quite yummy.
Something as simple as this can help boost your mood during some chilly weather.