SALTED CARAMEL AND CHOCOLATE TRIFLE

Caramel custard:

650 ml             milk

30 g                 corn flour

20 g                 flour

80 g                 castor sugar

                        Vanilla

2                      eggs, beaten

                        Pinch of salt

60 g                 butter

100 g               caramel (use Peels salted caramel or nestle)

METHOD:

  • Combine the corn flour, flour, vanilla and salt together, add some of the milk to make a paste. Use a medium sized bowl.  Beat the eggs into the paste and keep aside
  • Heat the rest of the milk till almost boiling – then stir it into the corn flour paste while whisking all the time. Pour it back into the saucepan (you can pour it through a sieve if you see any lumps at this stage)  and bring to a gently boil whilst stirring all the time, until it is thick and bubbling.
  • Remove from the heat, mix in the butter and the caramel
  • Spoon the warm custard into a clean bowl, cover the surface of the custard with clingfilm (this will prevent a skin from forming) and leave to cool at room temperature.
  • IT CAN BE MADE THE DAY BEFORE AND LEFT OUTSIDE IN A COOL PLACE (NOT FRIDGE)

TO ASSEMBLE:

Chocolate sponge cake

100 ml vanilla liqueur

500 ml cream, whipped

1 jar Peels salted caramel (OR Nestle)

2 Chocolate flakes

OPTIONAL FOR GARNISHING:  Chocolate malt balls(whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting

METHOD:

  • Layer the caramel custard, chocolate cake (drizzle the cake layers with the vanilla liqueur), caramel, chocolate flake and whipped cream.
  • Make at least two or three layers
  • Finish off with whipped cream and garnish extravagantly.

 

 

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