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Cranberry Custard Trifle

"Cranberries, cream, and cake make the best combo in this lower-sugar and reduced-calorie trifle the use of Stevia In The Raw®."

Ingredients :

• For Cake:
• 2 cups all-motive flour
• 2 teaspoons baking powder
• half of teaspoon quality sea salt
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 1 cup Stevia In The Raw® Bakers Bag
• 6 large eggs
• 2 teaspoons vanilla
• Cranberry-Orange Sauce:
• 2 cups water
• 1 cup sugar
• 1 cup Stevia In The Raw® Bakers Bag
• 1 pound fresh cranberries
• Finely grated zest of one orange
• Vanilla Custard:
• 1/4 cup sugar
• 1/four cup Stevia In The Raw® Bakers Bag
• 3 egg yolks
• 1 big egg
• 2 tablespoons cornstarch
• 1/four teaspoon high-quality sea salt
• 1 1/2 cups complete milk
• 1 teaspoon vanilla
• Frosted Cranberries:
• 1 half of cups sparkling cranberries
• 1 egg white, beaten
• half cup sugar
• Whipped Cream:
• 3/4 cup chilled heavy cream
• 1 tablespoon Stevia In The Raw® Bakers Bag
• half of teaspoon vanilla
• Zest of one orange, cut into thin slivers

Instructions :

Prep : 30M	Cook : 16M	Ready in : 3H20M

• Preheat oven to 350 tiers F. Butter and flour two eight-inch cake pans and line bottoms with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a big bowl or the bowl of a stand mixer geared up with the paddle attachment beat butter, sugar, and stevia till mild and fluffy, 4 to 5 minutes. Beat in eggs separately, scraping down bowl and beaters after each addition. Beat in vanilla. Stir in flour mixture till simply combined.
• Divide batter evenly between cake pans. Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out smooth, 30 to 35 mins. Let cool in pans on a rack for 10 mins, then unmold onto rack to cool absolutely, at the least 1 hour.
• For cranberry sauce, integrate water, sugar, stevia in a big saucepan. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer lightly till berries are translucent, approximately 5 mins. Transfer to a bowl to chill completely.
• For custard, whisk sugar, stevia, egg yolks, egg, cornstarch, and salt together in a medium bowl. Bring milk to a simmer in a medium saucepan. Whisking continuously, pour 1/2 the milk into the egg aggregate. Pour egg combination, whisking continuously, back into saucepan with closing milk. Cook, stirring constantly, over medium-low, till custard thickens, approximately 2 mins.
• Scrape custard right into a bowl and stir in vanilla. Place a chunk of plastic wrap without delay on the floor of custard, and chill until cold, as a minimum 2 hours.
• For frosted cranberries, toss cranberries with egg white to lightly coat. Roll cranberries in sugar, then unfold out in a single layer on a baking sheet and let dry for 2 hours at room temperature.
• When geared up to assemble trifle, make whipped cream. In a large bowl or the bowl of a stand mixer geared up with the whisk attachment, beat cream, stevia, and vanilla on medium velocity till stiff. Beat custard in a medium bowl until creamy.
• To gather, reduce desserts into 1-inch chunks. Scatter half of the cake cubes in a 2- to three-quart glass trifle bowl. Spread half the cranberry sauce on pinnacle. Top with 1/2 the custard. Top with ultimate cake cubes, then cranberry sauce, then custard. Spread whipped cream lightly on pinnacle, and decorate with frosted cranberries and orange zest.

Notes :

• Feel free to use thawed frozen cranberries for the sauce.

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