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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the ready-made chocolate pound cake into 1-inch cubes. | 2. You should have about 8 cups. | 3. Set aside. | 4. To prepare the custard: In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt. | 5. Gradually stir in the milk, egg yolks and vanilla extract. | 6. Cook over medium heat, stirring constantly until thickened and bubbly. | 7. Cook and stir for 2 minutes more. | 8. Remove from heat. | 9. Pour into a bowl. | 10. Cover surface with plastic wrap and refrigerate for 4-6 hours. | 11. To prepare the pears: Stir the wine, 1/3 cup sugar, lemon peel, ground nutmeg, and ground cinnamon in large skillet. | 12. Cook over low heat, stirring constantly to dissolve the sugar. | 13. Bring to a boil. | 14. Reduce the heat to medium-low. | 15. Simmer uncovered for 10 minutes or until reduced by half. | 16. Add the sliced pear wedges to wine mixture, stir gently to coat. | 17. Bring to a boil. | 18. Reduce the heat to medium-low and cover. | 19. Simmer for 3-5 minutes, stirring occasionally until the pears are tender. | 20. Remove the pears from the skillet with slotted spoon and discard any cooking liguid. | 21. Cover and refrigerate the pears for 4-24 hours. | 22. Putting the trifle together: Place half of the chocolate pound cake cubes in the bottom of glass trifle bowl. | 23. Pour half of the cooled custard sauce over the cake and half of the spiced pears over the custard. | 24. Repeat layering the trifle with remaining chocolate pound cake cubes, custard sauce and pears. | 25. Cover and refrigerate for 4-6 hours. | 26. Right before you are ready to serve the trifle, remove from refrigerator, and garnish top of trifle with whipped cream, grated chocolate, and maraschino or candied cherries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate cake	1			-	-	-	-
sugar	3/4	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
flour	1/3	cup		192.76	42.2018	3.1337	0.7479
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
salt	1/4	teaspoon		-	-	-	-
milk	2 3/4	cups		409.31	32.0738	21.1365	21.9417
egg yolk	4		beaten	218.96	2.4412	10.7848	18.0472
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
white wine grape juice	1 1/4	cups	sweet	-	-	-	-
sugar	1/3	cup	granulated	239.85	45.006	7.5075	3.7439999999999998
lemon	1 1/2	teaspoons	grated rind	1.9212	0.6174	0.0729	0.0199
nutmeg	1/2	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
cinnamon	1/4	teaspoon	ground	-	-	-	-
pear	6		ripe peeled cored cut	786.6	210.174	4.968	1.932
heavy cream	1	cup	whipped	408.0	3.2880000000000003	3.408	43.29600000000001
milk chocolate			semisweet	-	-	-	-
maraschino cherry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.