So for the past three years, I've been holding a late-starting party with lots of sweet treats, bubbly and cocktails. It's great because people can have dinner at their favorite restaurant and still make it over in time to "Auld Lang Syne" with friends and really, what more could you ask for?
Since I've been such a ('scuse my language) slack-ass when it comes to recipes lately, I thought I'd share one for a Coffee-Caramel Trifle that has made it into the annual rotation. However, despite the pleas I'm sure to get in that there comments section, I will NOT share the recipe for my Fleur de Sel brownies (aka "crack brownies", as Alder called them). Some things are just not meant for sharing
This dessert is not a classic trifle. I serve it in small votive-type candle holders. This recipe makes about 16 individual "mini" servings.
- 2 c. whole milk
- 1 2/3 c. heavy cream, chilled
- 6 egg yolks
- 3/4 c. packed dark brown sugar
- 3 tbsp. flour
- 1 1/2 tsp. vanilla extract
- 1 1/4 tsp instant espresso powder
- 1/4 c. plus 2 tbsp dark rum
- 1 pound cake, cubed
- 2 large bananas, peeled and sliced
- Handful of cocoa nibs
- Heat milk and 2/3 cup of cream in a heavy saucepan. Meanwhile, in a double boiler, whisk the eggs, sugar and flour until smooth. Slowly whisk in hot milk mixture, being careful not to "cook" the eggs.
- Continue to stir the custard until it thickens slightly, about 10 minutes. Set the bowl on ice, and chill the custard, whisking every few minutes. Stir in the vanilla, and set aside.
- Combine the remaining cream, espresso powder and half the rum (3 tbsp) in a mixer and whip to firm peaks.
- Gently fold a third of the coffee cream into the cooled custard; repeat until all the cream has been incorporated.
- To assemble, place a layer of pound cake in the bottom of each dish, topping with a few slices of banana, and a tablespoon or more of the custard. Lay one more layer of cake and banana on top, then drizzle all the dishes with the remaining rum.
- Finish with a final layer of custard-cream, and garnish with a few cocoa nibs or freshly whipped cream (or both!)