Bourbon Peaches & Cream Trifle
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
What You Need
  • 3 Ripe Peaches, sliced thinly into half-moons
  • 1½ Ounces bourbon
  • 2 Tablespoons Sugar & 1 Cup sugar
  • 1 White cake mix baked by the box's directions OR one package of lady fingers, OR one package of small strawberry shortcakes
  • 2 cups milk
  • 1 tsp vanilla
  • 4 eggs
  • Whipped cream/cool whip whatevs.
What to Do
  1. Steep your sliced peaches in the bourbon and 2 Tablespoons of sugar for at least an hour.
  2. Strain and reserve the bourbon/peach juice. Set the peaches aside.
  3. While that's stepping, make your cake and let cool (or you know, if you've got this leftover from something else, which was the case for me, get it out and get ready to use it.)
  4. In a heavy duty saucepan, heat the milk.
  5. Begin making your custard by separating your eggs into a small to medium bowl and mixing in the sugar to them.
  6. Warm the milk and cream in a saucepan until it steams but IS NOT boiling, stirring it pretty regularly.
  7. Take a few quarter cups of the steaming milk and pour it slowly into the bowl with the sugar and eggs. This warms the egg yolks up slowly so they don't scramble.
  8. Stir in at least 1 cup of milk/cream into the sugar/egg mixture and then pour the sugar/egg mixture back into the saucepan.
  9. Some people use cheesecloth or some other way to strain any egg that might have cooked in this process, but I've found if you go slowly enough, you don't really run into this problem, so I leave out that step. But, just in case, you can use a fine strainer or cheesecloth if you're worried about cooked egg.
  10. Once you've combined the egg, sugar, cream, and milk, add in the vanilla and then return the saucepan to the heat. You'll want to bring the temperature back up to almost boiling here (you don't want to curdle the milk but you DO want to cook the egg) stirring the whole time until it has thickened enough so it will coat the back of a spoon. At this point, pour in your bourbon/peach juice that you reserved after straining it. You've got a gorgeous warm peach-flavored custard.
  11. Now, in mason jars, layer crumbled cake, custard, peach slices. Repeat until you've reached the top of the jar, leaving enough room to seal it with a lid.
  12. Refrigerate for an hour or so to cool the custard and let all the flavors meld.
  13. Serve topped with homemade whipped cream or cool whip.
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=1210