This Cranberry And Custard Truffle Dish Might Be The Focus Of Your Dessert Table

For the custard

10 large egg yolks

1 1/2 cups (268 grams) granulated sugar

1/4 cup (33 grams) cornstarch

4 cups (945 millilitres) whole milk

2 cups (480 millilitres) heavy cream

2 tablespoons (30 grams) unsalted butter

1 teaspoon freshly grated nutmeg

1/8 teaspoon fine salt

1 teaspoon vanilla extract

1 teaspoon finely grated orange zest

For the compote

2 (12-ounce/340 gram) bags fresh or frozen whole cranberries; defrosted if frozen

1 3/4 cups (350 grams) granulated sugar

1/4 cup (60 millilitres) fresh orange juice

1 tablespoon finely grated orange zest

2 tablespoons orange liqueur, orange-flavored liqueur, such as Cointreau or Grand Marnier

1 teaspoon finely grated lemon zest

For assembly

1 panettone (1 1/2 to 2 pounds/680 to 910 grams total), torn into 1-inch chunks

3 tablespoons orange-flavored liqueur, such as Cointreau or Grand Marnier, divided

1 cup (240 milliliters) cold heavy cream

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

Procedure To Cook

Step 1:

To make the custard, whisk together the egg yolks and sugar in a medium bowl until pale yellow, about 2 minutes. Combine the cornstarch and water in a mixing bowl. Combine the milk, cream, butter, nutmeg, and salt in a heavy-bottomed saucepan over medium heat and bring to a boil, stirring frequently. Remove the pan from the heat.

Step 2:

Drizzle a little amount of the warm liquid into the egg yolk mixture while stirring with a ladle in one hand and a whisk in the other. Pour the milk-cream mixture into the eggs in a steady stream, whisking constantly, until the bottom of the bowl is warm to the touch. Set the saucepan over medium heat with the tempered egg yolk mixture and the remaining milk and cream. 5 to 8 minutes, whisk frequently until the mixture comes to a boil (it should start to thicken to the consistency of pudding). Continue to boil for a few minutes longer, stirring regularly, if it appears thin. If desired, strain into a bowl via a fine-mesh sieve, or pour directly into the bowl.

Step 3:

Combine the vanilla extract and orange zest in a mixing bowl. Cover the custard and, if desired, add a piece of plastic wrap immediately on the surface to prevent skin from forming. Refrigerate for 2 hours or until thoroughly cooled. Keep it refrigerated and covered until you’re ready to use it.

Step 4:

To make the compote, combine the cranberries, sugar, orange juice and zest, orange liqueur, and lemon zest in a heavy-bottomed saucepan over medium-high heat. Cook, stirring frequently, for about 5 minutes, or until the cranberries explode.

Reduce the heat to medium-low and cook for an additional 2 minutes, or until the compote thickens slightly. Remove from the heat and place in the refrigerator to cool entirely before assembling the trifle, about 1 hour. In the refrigerator, the compote will thicken further.

Step 5:

Assemble the trifle: Take the compote and custard out of the refrigerator about 15 minutes before you want to assemble the trifle. Layer a third of the panettone on the bottom of an 8- to 10-cup trifle dish or any big, deep-sided glass vessel, completely covering the base of the bowl. 1 tablespoon liqueur, strewn on top.

Spread a third of the cranberry compote evenly over the panettone with an offset spatula. Pour a third of the custard over the compote and level it out with an offset spatula to the edges. Cover with plastic wrap sprayed with nonstick cooking spray and chill for at least 2 hours and up to 12 hours before serving.

Step 6:

When ready to serve, put the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl with a handheld mixer and beat on high speed until soft peaks form, about 2 minutes. As desired, spread the whipped cream on top of the trifle. In tiny bowls, serve.

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