Boston Cream Doughnut Trifle

Course Dessert

Cuisine American, Southern

Keyword boston-cream-doughnut-trifle, donut-trifle-recipe

Prep Time 20

Cook Time 10

Chill time 3

Total Time 3 30

Servings servings

Calories 629kcal

Author Melissa Sperka

Vanilla Egg 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 while whisking constantly for 1-2 minutes just until thickened.
Remove the pan from the heat and add the vanilla extract, whisking until combined.
Pour the egg custard into a bowl, and press plastic wrap on top. Chill just until it's warm, but still pourable around 45 minutes.
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.
Assemble: Divide the doughnuts, egg custard and chocolate ganache into thirds. Layer, beginning with doughnuts, drizzle with chocolate and spread with custard. Repeat layers.
For the third layer, start with doughnuts, top with custard and end with chocolate ganache on top.
Cover with plastic wrap and chill until serving.

When making in advance, the chocolate ganache will firm as it chills. 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.