This scrumptious Boston Cream Doughnut Trifle is a deconstructed version of a custard filled doughnut from Krispy Kreme. It features, layers of pillowy glazed doughnuts, topped with chocolate ganache and a rich homemade vanilla custard. It’s a indulgent way to serve a dessert that’s certain to delight your friends and family.
Boston Cream Doughnut Trifle
This Boston cream doughnut trifle is not for the sugar shy. It was inspired by my favorite Krispy Kreme chocolate glazed doughnut filled with custard. It’s an easy, albeit indulgent dessert. You may know, I really love making trifles whether they’re savory or sweet, I just can’t help myself. An example of a savory trifle is my seven layer salad and chicken bacon ranch layer salad. Sweet trifles like my punch bowl fruit trifle, lemon lovers trifle and fudge grasshopper trifle remain fan favorites. 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.
Boston Cream Trifle Making Tips
When assembling this trifle in advance and chilling in the fridge, the chocolate layer will be more firm.
To serve before the ganache firms:
-
- Prepare the vanilla custard in advance, cover and chill completely.
- Just before assembling, make the ganache and let it cool on the counter to room temperature but, still pourable.
- Proceed to assemble the trifle shortly before serving if you’d prefer the warm ganache to maintain it’s gooey texture.
The cool vanilla custard with the soft chunks of glazed doughnuts drizzled with warm chocolate combine to make a sweet ending to any meal. The kiddos will love these Boston cream pie cupcakes from Life, Love and Sugar.
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Helpful Kitchen Items:
Boston Cream Doughnut Trifle
Ingredients
- 12 large glazed doughnuts cubed
- Vanilla custard:
- 1 1/2 cups granulated sugar
- 1/2 cup corn starch
- 1/2 tsp salt
- 6 large egg yolks
- 6 cups half and half
- 1/2 cup butter
- 1-2 Tbsp pure vanilla extract (Add 1 Tbsp, taste and adjust to your preference)
- Chocolate Ganache:
- 2 cups milk or semi-sweet chocolate chips
- 1 1/2 cups heavy cream
Instructions
- To make the Vanilla custard: In a small bowl, whisk together the sugar, cornstarch and salt.
- Whip egg yolks in a separate bowl, then whisk into the sugar mixture.
- To a heavy bottomed saucepan add the half and half and butter. Heat over medium-high heat until the butter has melted.
- Gradually whisk the sugar-egg mixture into the 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 just until it's 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. Layer, beginning with doughnuts, drizzle with chocolate and spread with custard. Repeat.
- For the third layer, start with doughnuts, top with custard and end with chocolate ganache on top.
- Cover and chill until serving.
Notes
- Prepare the vanilla custard in advance, cover and chill completely.
- Just before assembling, make the ganache and let it cool on the counter to room temperature but, still pourable.
- Proceed to assemble the trifle shortly before serving if you'd prefer the warm ganache to maintain it's gooey texture.
Jennifer Das says
Melissa,
I had a brainwave thinking about a donut trifle. What if the recipe also had raspberries and a sprinkle of framboise?
Melissa says
Sounds great!
Susan says
How about using chocolate cream doughnuts and eliminating the custard?
Melissa says
The custard is my fave, I wouldn’t do that. Besides, then you’d just be chopping up doughnuts and layering them right? That wouldn’t be a very fun trifle to make but, replacing with a chocolate custard you could do if you prefer.
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.
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.
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!
Joanne says
Oh, this dessert looks so good!
Melissa says
Thank you!