Caramel Trifle
Prep time
Total time
I know it doesn't seem helpful to list ingredients amounts merely "as needed"
So for a better understanding of how much you actually need for 6 individual -8ounce glasses you will need the equivalent to approximately 2-8" layers of cake, The cake does not have to be intact, as a trifle is typically chunks of cake that have been mixed with alcohol before layering
If using crushed cookies in between the caramel custard layers you will need about 3 cups total
The Kahlua is another ingredient that should be used to your liking, I would probably soak each layer of cake with about 2 teaspoons of Kahlua for a total of ¾ cup of Kahlua for all 6 glasses
So for a better understanding of how much you actually need for 6 individual -8ounce glasses you will need the equivalent to approximately 2-8" layers of cake, The cake does not have to be intact, as a trifle is typically chunks of cake that have been mixed with alcohol before layering
If using crushed cookies in between the caramel custard layers you will need about 3 cups total
The Kahlua is another ingredient that should be used to your liking, I would probably soak each layer of cake with about 2 teaspoons of Kahlua for a total of ¾ cup of Kahlua for all 6 glasses
Serves: 6 Individual glasses
Ingredients
- For the Caramel Custard:
- Granulated Sugar ¾ cup (150g)
- Lemon Juice 2 teaspoons (10ml)
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk *I use soy milk 2 Cups (473ml)
- Cornstarch 5 Tablespoons
- Granulated Sugar 4 Tablespoons (56g)
- Vanilla Extract 2 teaspoons (10ml)
- Chocolate Cake scraps or cookies crushed as needed *see note above
- Kahlua as needed * see note above
- 1 cupvegan whipped cream
- ½ Recipe Vegan ganache
- ½ Recipe Chocolate Cake *if needed
Instructions
- You will need 6- 8ounce juice glasses or dessert glasses of your choice
- If you have to bake the cake, be sure to do that first and have it cooled and sliced into 18 thin discs for the layers (3 for each glass)
- For the custard place the sugar and the lemon juice in a heavy bottom 2 quart sauce pot (you will need a larger pot for this since cooking caramel can be dangerous and may bubble up when adding the liquids, so BE CAREFUL!)
- Cook the sugar stirring gently to distribute the lemon juice throughout and then stop stirring once it starts to boil, place a lid over top to create steam and help any sugar crystals dissolve.
- Remove the lid once you see there are no crystals left on the sides of the pot and let it boil rapidly~ don't walk away!
- Once the caramel starts to turn amber, watch it closely as it can go from light amber to burnt in an instant!
- Once the color changes to a medium amber, carefully add the vegan butter and the room temperature plant milk and stir gently with a wooden spoon to dissolve the caramel.
- Add the cornstarch with the second measure of sugar and whisk smooth as it comes to back to a boil
- Once the custard boils, remove from the heat and add the vanilla extract
- Immediately pour the caramel custard into the prepared glasses layering with your desired ingredients!
- Refrigerate to set
Notes
Caramel trifle will stay fresh in the refrigerator for up to 1 week
Be sure to keep refrigerated at all times
Be sure to keep refrigerated at all times
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/caramel-trifle/