From the Videobook:
"The Way to Cook (First Courses & Desserts)" by Julia Child
Let's make a trifle. It is made of cake and jam and custard and whip cream and sherry and cognac, you want to serve it in glass dish like this because you want to see what's going on and that's for the cake it going to be any kind of cake I just happened to have an old genoise around here so that's what were going to use. You cut it in half and you spread one half with raspberry jam like that and then you arrange these wedges in your glass dish pressing them together. I think the trifle was actually an English dessert first but it's now become universal and now you can see why this is sometimes called the tipsy pudding. That has one and a half cups of very best sherry, and then just to beef it up you want to have a little bit of cognac, i have exactly one third cup of cognac in there you let that steepened while it's steeping you make a custard sauce. This sauce is also known as Crème anglaise or English custard I'm going to make about three cups, and I have 10 egg yolks in there that's going into a nice stainless pan and then very gradually I'm going to beat in 1 cup of sugar you want to do it gradually because if you pour the whole thing in, you can turn egg yolks slightly granular so just do a little bit at a time and that's all in, now you want to continue beating this for a minute or so until it turns a pale yellow and thickened and I don't know why this is but it does prepare the egg yolks for the ordeal of heat to come and you always want to do this by hand because you don't want it to turn foamy or you'll get into trouble, now that is ready so now we're going to have hot milk that's getting beatin into it and this milk I've steepened it 2 lemon zest and a bay leaf just to give it a nice taste now of the milk very gradually gets beaten in just by a little gribbles that goes in too fast you'll scrambled the yolks. There now you want to set that over moderate heat and you're going to stir very slowly with a wooden spoon and you have perfect control of it cause you could take it on and off the heat if you're trying to do it over simmering water. It's going to take you all day but what you're trying to do is make the sauce thickened but you don't want it to come to the boil or you will scramble the egg yolks so you just keep your eye on it all the time and keep lifting in on and off the heat, if you think is getting too hot another thing to do is to take your impeccably clean fingers put it in the sauce and test it when it's really too hot for your finger it's almost done. When there's just a little wisp of steam coming up there that means this getting near the end and look at the surface the foam is beginning to subside is very close to being done. This Crème anglaise is a very important sauce in desserts because it's the base for many ice creams, for bavarian creams, sauces for pudding so it's something everybody should know how to make without fear. Now at this point watch very very carefully taking it on and off heat and we want to wait until it thickly coats the spoon it's almost there, now at this point you could use it as a custard sauce, you see it's really very definitely coating the spoon. I'm going to go a little bit farther because I wanted it thick enough quite a bit for my trifle. You can see that is really very thick if I lift it up draw my finger across it makes almost ridges in the spoon so stir that vigorously to cool it down and stop the cooking. Now that is cool to tap it and gets a little shot of vanilla about 1 tablespoon pure vanilla extract that all get stirred in. Things always have vanilla in them, I don't know why but that's the way of life, and now I'm gonna strain it over the custard I mean over the cake. Then I want too much in, you see you often have a few little lumps in there because you've cooked it so hard and then the egg quite lumps a little bit anyway and think that is enough. And now I would have chill it in the refrigerator so it will set. It will take 2 or 3 hours, and I'm going to cover it with whip cream, and it will be all ready to eat. The only thing I have never understood about this beautiful dessert is why do they called it a trifle?
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