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–+ servings
Caramel Trifle

Caramel Trifle

Caramel custard layered with crushed chocolate cookies & whipped cream!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

For the Caramel Custard

  • ¾ cup Granulated Sugar 150g
  • 1 teaspoon Lemon Juice 5ml
  • 2 Tbs Vegan Butter 28g
  • 2 cups Plant Milk 473ml
  • 5 Tbs Cornstarch 40g
  • 4 Tbs Granulated Sugar 56g
  • 1 teaspoon Vanilla Extract 5ml

For the Cookie Filling

  • 36 Chocolate Sandwich Cookies
  • 8 Tbs Vegan Butter 113gg

For the Toppings

Instructions
 

  • You will need 6-small glasses or dessert glasses of your choice
  • First make the cookie filling by crushing the sandwich cookies (with their fillings) in a food processor then add the melted vegan butter & process to crumbly wet sand consistency. Reserve
  • Now make the custard: Place the sugar & the lemon juice in a medium sized heavy bottom sauce pot (you will need a larger pot than you think since cooking caramel can be dangerous & will bubble up when adding the liquids, so BE CAREFUL!)
  • Cook the sugar stirring gently to distribute the lemon juice throughout BUT STOP stirring once it starts to boil, place a lid over top to create steam & help any sugar crystals dissolve from the sides of the pot.
  • 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 color changes to a medium amber (watch it closely as it can go from light amber to burnt in an instant)
    Carefully add the vegan butter & the room temperature plant milk & stir gently with a wooden spoon to dissolve the caramel.
  • Add the cornstarch with the second measure of sugar & whisk smooth as it comes to back to a boil
  • Once the custard boils, remove from the heat & add the vanilla extract
  • Allow the custard to cool slightly then pour into the prepared glasses layering with the cookie filling
  • Refrigerate to set then top with ganache & whipped cream & a cookie on each glass

Notes

Caramel trifle will stay fresh in the refrigerator for up to 1 week
Be sure to keep refrigerated at all times
Tried this recipe?Let us know how it was!