This scrumptious Boston cream doughnut trifle is inspired by my favorite Krispy Kreme chocolate glazed custard filled doughnut. This trifle is sort of a deconstructed version of that custard filled doughnut featuring layers of cubed pillowy glazed doughnuts, topped with chocolate ganache and homemade vanilla custard. It’s a rich and decadent way to serve a truly sweet delight to your friends and family.
Be warned, this Boston cream doughnut trifle is not for the sugar shy. It’s an easy, albeit indulgent dessert. By now, you are well aware of my love of trifles either savory or sweet, I just can’t help myself. I genuinely love deconstructing some of my favorite dishes then layering all of the ingredients in a pretty bowl to serve as an edible centerpiece, it just never disappoints.
If you prefer the ganache to remain soft the custard can be prepared in advance then covered with plastic wrap and chilled until serving. Make the ganache and assemble the trifle shortly before serving. The cool vanilla custard with the soft chunks of glazed doughnuts drizzled with warm chocolate combine to make the sweetest of endings.
Boston Cream Doughnut Trifle
Ingredients
- 12 glazed doughnuts cubed
- For the homemade vanilla custard:
- 1 1/2 cup granulated sugar
- 1/2 cup corn starch
- 1/2 tsp salt
- 6 large egg yolks
- 6 cups half & half
- 1/2 cup butter
- 2 Tbsp pure vanilla extract
- Chocolate Ganache:
- 2 cup milk or semi-sweet chocolate chips
- 1 1/2 cup heavy cream
Instructions
- To make the custard: In a small bowl, mix together the sugar, cornstarch and salt.
- Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe or freeze.
- Whip the egg yolks together then into the sugar mixture.
- Add the half and half and butter to a heavy bottomed saucepan. Heat over medium-high heat until the butter has melted.
- Whisk the sugar-egg mixture into the hot half and half and bring to a boil. Whisk constantly for 1-2 minutes or until thickened.
- Remove from the heat and add the vanilla whisking until combined.
- Pour the custard into a bowl, and press plastic wrap on top. Chill to warm but still pourable around 45 minutes.
- To make the ganache Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time. Cool until slightly warm to the touch and the thickness of a pourable pudding.
- To assemble divide the doughnuts, custard and ganache into thirds and layer beginning with doughnuts, then drizzle with chocolate and spread with custard.
- For the third layer, start with doughnuts, top with custard ending with chocolate on top.
- Cover and chill until serving.
Recipe Notes
The ganache will harden as it chills. To serve before the ganache hardens, prepare the custard in advance, cover and chill. Then assemble the trifle shortly before serving so the warm ganache will maintain it's gooey texture.
Joanne says
Oh, this dessert looks so good!
Melissa says
Thank you!
Michelle says
This looks delicious. I just subscribed to your blog here. I also just purchased your cookbook Melissa’s Southern Cookbook and really like it. So far I made the cucumber salad, which I have to admit is better than mine, and the monster cookie bars, which were a huge hit. I am looking forward to many more scrumptious recipes.
Melissa says
Welcome Michelle I’m delighted you picked-up my book and you’re finding some things to enjoy. Visit often!
Louise says
Is the ganache recipe correct? I do not understand the ganache recipe, please clarify re the word “or.” Do you mean a choice between milk or heavy cream? How many chip? Thanks!
Chocolate Ganache:
2 cup milk or semi-sweet chocolate chips
1½ cup heavy cream
Melissa says
You may use 2 cups of either milk chocolate chips or semi-sweet chocolate chips.
Heidi Plocher says
This looks so amazingly, sinfully delicious, so I will be taking this to a faculty back-to-school get-together. Thank heavens thete will be lots of people eating tbis!
Melissa says
Perfect for serving a group. Best wishes on your new year of school.