Tag dessert

Holiday Dessert Recipe: Gingerbread Trifle with Warm Bourbon Custard

It’s prime time for family get-togethers, sugary desserts, and hyper children. Gingerbread houses might be fun for the little ones, but you need something a bit more… sophisticated. Enter, a deliciously boozy dessert perfect for taking you to your holiday happy place. Nothing says, “Happy Holidays!” quite like this sweet holiday recipe for Gingerbread Trifle with Warm Bourbon Custard.


Gingerbread Trifle with Warm Bourbon Custard Recipe
This recipe can also be found in our Dessert Recipe Library!

Nonstick baking spray
1/4 cup fresh ginger, peeled and coarsely grated
3 Tablespoons hot water
6 Tablespoons granulated sugar
1/3 cup vegetable oil
6 Tablespoons blackstrap molasses
1/4 teaspoon kosher salt
1 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper

1 -24 cup mini muffin tins for baking
Wine glasses or rocks glasses for serving
Or tiny cups/spoons for serving mini trifles

Bourbon Custard (makes 1-1 1/2 cups):
3/4 cups milk, warmed
3/4 cup heavy cream, warmed
4 large egg yolks
1/2 cup sugar
1/4 teaspoon kosher salt
1 teaspoons bourbon or whiskey

1 cup heavy cream
2 Tablespoons powdered sugar
2 Tablespoons candied ginger
Freshly ground black pepper (optional)

Preheat oven to 325ºF.

Prepare Muffin Pans: Generously spray muffin pans with nonstick baking spray.

Puree Ginger: Grate the ginger and place into a blender. Add the hot water and process until smooth. Pour the pureed ginger into a mixing bowl.

Mix Wet Ingredients: Add the sugar, oil, molasses and salt to the bowl of pureed ginger. Beat on medium speed using a hand mixer until well mixed. Add the eggs and beat until incorporated.

Sift Dry Ingredients: Into another small bowl, sift together the flour, baking soda, cinnamon, cloves, and black pepper. Stir to combine. Add the dry flour mixture to the wet ingredients and beat on low speed until moistened. Switch to high speed until the batter is perfectly smooth, about 1 minute.

Fill Cupcake Pans: Fill each cup a little less than half way full, about 1 Tablespoon. It will look too empty but the batter will rise a lot in the oven. If filled any higher the batter will overflow out of the cups. Bake the cakes until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool for 5 minutes in the pan. Invert muffin tin to release the cupcake (may need to run a knife around cakes and gently remove them if they stick). Cut each cupcake into 4 quarters and place into a large bowl until service.

Warm Liquids: Place a saucepan over low to medium heat and add the milk and cream. Heat the mixture until warm to the touch.

Make Custard: Bring about 2 inches of water to a boil in a small saucepan. In a stainless steel bowl, whisk the yolks and sugar until thickened. Whisk in the warm milk and cream. Set the bowl over the simmering water and whisk over moderate heat until the custard is very thick, about 15 minutes, then stir in the salt and bourbon. Turn heat off but keep custard bowl on top of saucepan to keep warm until service.

Prepare Garnishes: Combine the cream and powdered sugar in a bowl. Whip until soft peaks form. Set aside. Roughly chop candied ginger.

Assemble Large Trifles (mini trifles see below): Place 4 pieces of cake into each glass. Ladle or spoon 2 tablespoons of custard into all of the glasses then finish with 1 tablespoon of whipped cream. Repeat process with 4 more pieces of cake, custard and whipped cream. Top with some candied ginger and a sprinkle with a hint of black pepper. Serve immediately.

*For Mini Trifles: Place 2 pieces of cake into each cup. Ladle or spoon 1 tablespoon of custard into all of the cups then finish with 1/2 tablespoon of whipped cream. Repeat process with 2 more pieces of cake, custard and whipped cream. Top with some candied ginger and a sprinkle with a hint of black pepper. Serve immediately.

Makes 12 plated dessert trifles or 24 mini small plate trifles

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Heat Up the Kitchen with Parties That Cook’s Valentine’s Day Dessert Recipe: Boca Negra

Hoping to have a HOT Valentine’s Day or date night? We can help you spice things up and bake your way to your lover’s heart with this recipe for Chocolate Chipotle Cakes with Sweet Tomatillo Sauce. Chipotle chilies definitely pack a punch, so feel free to decrease the quantity if you’d rather stick to your sweet side. If you’re anything like us, you’ll want to turn up the heat and make ’em sweat — in the best way.

Need some professional help wooing your date on Valentine’s Day? Check out our couples cooking classes, and let Parties That Cook’s skilled team of professional chefs be your guide! Our full list of classes can be found here.

Boca Negra: Chocolate Chipotle Cakes with Sweet Tomatillo Sauce
This recipe can also be found in our Dessert Recipe Library!

2 Tablespoons butter, melted
3 Tablespoons granulated sugar

4 medium dried chipotle chilies
1/4 cup + 2 Tablespoons fresh orange juice (about two large Navel oranges)
1 cup granulated sugar
10 ounce good quality semisweet chocolate, finely chopped
1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces
4 large eggs
1 Tablespoon + 1 teaspoon all-purpose flour
1/8 teaspoon kosher salt

1/2 vanilla bean, split lengthwise
1/2 pound small fresh tomatillos, husked, rinsed, and coarsely chopped
1/2 cup brown sugar
1/4 cup water
1 (1-inch) piece cinnamon stick
1/4 teaspoon salt

Thin strips of orange zest from one orange, for garnish

Preheat oven to 300ºF.

Prepare Ramekins: Lightly butter 8 small ramekins. Dust ramekins with granulated sugar.

Puree Chilies: In a dry sauté pan toast chilies over moderate heat, turning until fragrant, 1 to 2 minutes. Discard stems, seeds and ribs, then soak chilies in hot water until softened, about 15 minutes. Remove chilies and reserve soaking liquid. In a mini food processor/blender, purée chilies, adding 3 Tablespoons of soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 Tablespoons chili paste. (Rinse blender. You will use it again to make the sauce.)

Make Cake: In a small saucepan, bring juice and sugar to a boil, stirring until sugar is dissolved. Put the chopped chocolate in a large bowl and pour in the hot syrup, stirring until chocolate is melted. Add butter and stir until melted and combined. Add eggs 1 at a time, whisking after each addition, then stir in chili paste, flour and salt.

Bake Cakes: Place ramekins on a sheet pan and divide batter among ramekins. Bake uncovered, until completely set and a crust has formed on top, about 45 minutes. Remove ramekins and place on a cooling rack for 2 minutes.

Make Sauce: In a small saucepan, scrape seeds from vanilla bean using a paring knife, add bean, tomatillos, brown sugar, water and cinnamon stick. Simmer uncovered, over moderate heat, stirring occasionally, until tomatillos are very tender, about 15 minutes. Remove vanilla bean and cinnamon stick, then purée tomatillo mixture in blender until smooth. Cover the blender with a towel as it can spit. Cool completely, and then chill in the freezer, covered, until cold.

Serve Cakes: Serve in the ramekin with a spoonful of sauce on top and garnished with orange zest. Extra sauce can be served tableside in a pitcher.

Serves 8