Butterscotch Pudding Celebration Trifle

Serves 6 · 25 min prep · 15 min cook

Ingredients

• 3 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup dark brown sugar
• 4 tbsp unsalted butter
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 (12 oz) loaf pound cake
• 3/4 cup toffee bits
• 2 cups whipped topping
• 2 medium fresh banana slices
• 1/4 cup caramel sauce

Instructions

1. 1Cube the pound cake into bite-size pieces and set aside on a tray so they dry slightly while you cook. In a medium saucepan over medium heat, melt the butter until foamy then stir in the dark brown sugar until it smells deeply caramelized and looks glossy.
2. 2Whisk the cornstarch into a small splash of the cold milk until smooth to prevent lumps, then pour the remaining milk and half the heavy cream into the saucepan. Bring the mixture just to a gentle simmer, stirring constantly so the brown sugar dissolves fully.
3. 3Temper the egg yolks by whisking a ladle of the hot milk mixture into them, then pour the tempered yolks back into the pan. Cook over medium-low heat, stirring without stopping, until the pudding thickens enough to coat the back of a spoon and leaves a clear trail, about 4 to 6 minutes; do not let it boil hard.
4. 4Remove the pan from heat, stir in the vanilla and salt, then strain the pudding through a fine mesh sieve into a bowl. Press plastic wrap directly onto the surface and chill until completely cool and set, at least 1 hour.
5. 5Whip the remaining heavy cream to soft peaks if not using prepared topping, then fold half of the cooled butterscotch pudding into it for a lighter mousse layer. Reserve the rest of the plain pudding for distinct layers.
6. 6In a clear trifle bowl or large glass dish, scatter a third of the cake cubes across the bottom. Spoon a layer of plain butterscotch pudding over the cake, then add banana slices and a sprinkle of toffee bits.
7. 7Add a layer of the lighter butterscotch cream mixture, more cake cubes, another pudding layer, and repeat until the bowl is full, ending with whipped topping. Drizzle caramel sauce in thin ribbons across the top and finish with the last of the toffee bits.
8. 8Cover and refrigerate the trifle for at least 2 hours so the cake softens and the flavors marry. Just before serving, give the top a final swirl of caramel and scoop down through all the layers so every portion shows the butterscotch pudding hero.