Gingerbread & Blueberry Butter Cookie Trifle

16
Medium
Desserts

Characteristics

Nutritional Facts Per Serving

310
Calories
4 g
Protein
45 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 310
  • Lipides 13 g
    • Saturated fat  8 g
  • Cholesterol 65 mg
  • Sodium  55 mg
  • Carbs 45 g
    • fiber  2 g
    • Sugar  28 g
  • Protein 4 g

Ingredients

  • 2 1/2 cups (625 mL) whole milk
  • 2 tbsp (30 mL) brown sugar
  • 1 tbsp (15 mL) ground ginger
  • 1 tsp (5 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground cloves
  • 4 egg yolks
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (60 mL) cornstarch, sifted
  • 2 tbsp (30 mL) fancy molasses
  • 1 tsp (5 mL) Sensations by Compliments Pure Vanilla Extract
  • 2 cups (500 mL) frozen blueberries, thawed
  • 1/4 cup (60 mL) honey
  • 2 tsp (10 mL) orange zest
  • 1 pkg (454 g) Compliments Danish Butter Cookies
  • 1 container (400 g) whipped topping

Method

  1. Heat milk, brown sugar, ginger, cinnamon and cloves in a large saucepan on medium heat, about 5 min., stirring occasionally, until small bubbles form around the sides of saucepan.
  2. Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth. Gradually whisk about 1/4 of the hot milk mixture into yolk mixture, then whisk contents of bowl into saucepan mixture. Cook on medium-low heat, stirring continuously 5 to 8 min., until custard is thickened. Remove from heat. Stir in molasses and vanilla. Strain the custard through a sieve into a bowl (discarding any lumps); cool completely. The custard will thicken as it cools.
  3. Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.
  4. In 12-cup (3-L) trifle dish, layer in half each of the custard, remaining cookies, blueberry mixture and whipped topping. Repeat layers once more. Sprinkle with reserved broken cookies. Chill at least 1 hr. before serving.
Tip:
Can be made a day ahead and chilled.
Substitute homemade custard with 3 cups (750 mL) tinned custard and stir in the spices and molasses.

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