Come winter, oranges are the stars of the produce aisle, and they couldn’t be more versatile. Whether you’re using the juice, zest, or fruit itself, you’ll enjoy it to the optimum. As the magical season begins, it’s time to enjoy our winter special Orange Trifle. Read on…
Pound Cake: One small loaf
Oranges: Six (Extract juice and strain it with a strainer)
For Custard Mixture
Milk: Two and a half cups
Vanilla Custard Powder: two tbsp (heaped)
Vanilla Essence: One fourth of a tsp
Sugar: Three Fourth of a cup
Water: Half cup
Fresh Cream: One cup
Powdered Sugar: Two tbsp
Orange slices or Orange Zest
Step 1: Cut the cake into small squares and set it in a flat serving dish. Press the cake well with the help of a spatula. Now evenly, pour fresh orange juice on the cake.
Step 2: In a separate bowl break the eggs, add milk, vanilla essence and custard powder. Beat well until combined.
Step 3: Whisk the fresh cream with an egg beater, once it gets thick add sugar and whisk more. Keep aside.
Step 4: Take a skillet, add water and sugar and cook it on a slow to medium flame until the mixture starts to thicken and turns brown. Reduce the flame and add gradually add the custard mixture (Step 3). Stir continuously, a caramel layer will stick to the spatula. Stir it continuously on low flame until the caramel completely dissolves and the custard gets to thicken.
Step 5: Pour the caramel custard on the cake, let it set, and refrigerate until chilled. Pout the whipped cream and garnish it with orange slices or zest.
So step in the kitchen and get set to make these winter special a part of your sweet corner.
Preparation time: 35 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Tsp is teaspoon and Tbsp is tablespoon