Nectarine, raspberry & almond custard trifle
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Time to make:
$4.05 per serve
(at time of publication)
Full ingredients list:
2 cups unsweetened almond milk
2 teaspoons vanilla bean paste
4 egg yolks
2 tablespoons plain flour
¹/³ cup pure maple syrup
6 nectarines, stone removed, cut into thin wedges
350g fresh or frozen raspberries
6 mini jam sponge rolls, thinly sliced
¼ cup toasted flaked almonds, to serve
Mint leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
1 To make the custard, place almond milk and 1 teaspoon of vanilla bean paste in a medium saucepan. Set over a medium heat until almost boiling.
2 Meanwhile, whisk the egg yolks, flour and ¼ cup of maple syrup in a large mixing bowl until smooth. Gradually pour hot milk over egg mixture, whisking until well combined and smooth. Return mixture to saucepan over low heat and cook, stirring, until the custard thickens and coats the back of a wooden spoon. Remove from heat and transfer to a large bowl. Cover surface of the custard with plastic wrap and set aside to cool to room temperature; then place in the fridge to chill completely.
3 Preheat oven to 180ºC. Line a large baking tray with baking paper. Place nectarines on tray; drizzle with remaining vanilla and maple syrup. Roast nectarines for 10–15 minutes. Add raspberries to tray and roast for a further 5–10 minutes, or until nectarines tender. Set aside to completely cool. Cover the roasted fruit and chill until required.
The trifles can be assembled 3–4 hours before serving and kept, covered, in the fridge. Sprinkle with flaked almonds just before serving.
About this recipe
First published: December 2018