Recipe - Blueberry-Lemon Custard Trifle

BLUEBERRY SAUCE
9 pt Blueberries; divided
1 cup Granulated Sugar
One half cup Water
2 tablespoon Lemon juice

BAKED LEMON CUSTARD
2 lg Eggs
8 Egg Yolks
1 One half cup Granulated Sugar
1 cup Lemon Juice
2 One half cup Heavy Cream
pound Cake:
10 ounce Unsalted Butter; softened
1 One fourth cup Granulated Sugar
4 lg Eggs
6 Egg Yolks
1 teaspoon Almond Extract
1 cup Plus 1 Tbs. Cake Flour;
divided
Three fourths cup Fine Cornmeal
3 One half teaspoon Baking Powder
One half teaspoon Salt
Whipped Cream

To prepare the Blueberry Sauce, bring the sugar, water, and 6 cups
blueberries to a boil in a heavy saucepan over medium heat. Reduce
heat and simmer for 15 minutes. Puree in a blender and strain through
a fine mesh sieve. Set aside; add the lemon juice when cool.

To prepare the Lemon Custard, whisk the eggs and egg yolks with the
sugar. Whisk in the lemon juice and the heavy cream. Strain the
mixture through a fine mesh sieve.

Divide custard between two 8inch x 8inch pans. Place the pans in a
hotwater bath, with the water coming to a point about halfway up the
rim of pans. Cover with foil, making sure not to splash any hot water
on the custard.

Bake at 300F degrees until set, about 45 minutes. The custard should
be slightly firm. Refrigerate to chill.

To prepare the Pound Cake, blend the butter and sugar in a mixing
bowl with a handheld mixer until fluffy, about 8 minutes.

Add whole eggs and yolks, one at a time, mixing for about 30 seconds
between each addition. Add almond extract, mix to combine.

In a separate mixing bowl, sift together flour, cornmeal, baking
powder, and salt. Fold dry mixture into the cake batter.

Pour the batter into 3 parchmentlined 8inchround cake pans. Bake
for 30 minutes in a preheated 350F degree oven until golden brown.
Turn out on a wire rack to cool.

To assemble the BlueberryLemon Trifle, slice the pound cakes in half
to create a total of 6 layers.

Pour some cooled blueberry sauce in the bottom of an 8 or 9inch
glass trifle bowl.

Place one layer of pound cake on top of the sauce and brush with more
blueberry sauce, then add a layer of custard about 1/2inch thick and
sprinkle a cup of fresh blueberries over the custard. (You should have
about 3 pints of blueberries remaining for the layering and final
garnish.)

Repeat the layering process, ending with pound cake, over which
drizzle the remaining blueberry sauce.

Chill overnight or at least 8 hours. Remove from refrigerator at
least one hour before serving. Garnish with whipped cream and
blueberries.

Kitchen Staff Tip: If you find that 9 pints of blueberries are a
little out of your budget, you can always purchase prepared blueberry
sauce, and use only 3 pints of fresh blueberries in the layers of
your trifle. Some sauces are a bit thick and may need a little water
for lightening. Rely on your own discretion in this regard when
preparing your trifle; or move next to a blueberry farm (either
method should work fine).

Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jun 21, 1999, converted by MM_Buster
v2.0l.