Ingredients
24ozfresh cranberries,2 packages
1½cupswater
1cupsugar
1cinnamon stick
1⅓cupssugar
3tbspcornstarch
¼tspsalt
4½cups2% milk
9egg yolks
1tbspvanilla extract
1tbspbutter
1white cake,9 x 13, baked, cooled and cubed
whipped cream,for decorating
sugared cranberries,for decorating
Preparation
Combine the fresh cranberries, water, sugar, and cinnamon stick in a saucepan.
Bring to a boil, then reduce heat and cook uncovered for 10 minutes.
Cool completely, then discard the cinnamon stick.
Combine the sugar, cornstarch, and salt in a large saucepan. Whisk in the milk.
Stir over medium-high heat until the mixture reaches a boil.
Let boil for 2 minutes while stirring.
Whisk the egg yolks in a small bowl.
Slowly add 1 cup of the hot milk mixture to the eggs while whisking.
Return the mixture to the sauce pan, then stir over medium heat until thick and bubbly. Let boil for 2 minutes.
Remove from heat, then stir in the butter and vanilla.
Cool in the saucepan for 15 to 20 minutes, stirring occasionally.
Pour into a large bowl, then place the plastic wrap on the surface.
Refrigerate until completely cooled.
Place half of the cake cubes on the bottom of a trifle bowl.
Top with half of the cranberry mixture and half of the custard. Repeat layers.
Top with whipped cream and candied cranberries, if desired.
Serve, and enjoy!
