½ cup plus 2 tablespoons granulated sugar, divided
3 tablespoons cornstarch
¼ teaspoon fine sea salt
2 cups whole milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup strong espresso coffee
¼ cup Irish whiskey
1 loaf-type pound cake, sliced
Garnish: grated bittersweet chocolate
Instructions
In the top half of double boiler*, whisk together ½ cup sugar, cornstarch, and salt. Whisk in milk.
In the bottom half of the double boiler, bring water to a boil. Put the top half of double boiler in place, being careful that water doesn’t touch upper pan. Cook milk mixture, stirring frequently, until it begins to thicken, 10 to 15 minutes.
Gradually whisk in a few spoonfuls of hot milk mixture to egg yolks to temper. Add egg yolk mixture to milk mixture in double boiler, whisking well. Continue cooking, stirring constantly until mixture is thick enough to coat a metal spoon.
Remove from heat. Stir in vanilla extract. Transfer pudding to a bowl, and let it cool. Cover pudding with plastic wrap, pressing directly onto surface of pudding to prevent it from forming a skin. Refrigerate pudding until cold.
In a large mixing bowl, beat together cream and remaining 2 tablespoons sugar until soft peaks form.
In a small bowl, stir together coffee and whiskey.
In a large trifle bowl or compote, arrange half of pound cake slices in bottom of bowl. Drizzle half of coffee mixture over pound cake. Spread half of pudding over drizzled pound cake. Spread half of whipped cream over pudding layer. Repeat the process, with remaining ingredients. Cover with plastic wrap, refrigerate, and serve within a day or two.
Just before serving, garnish with grated chocolate, if desired.
Notes
*If you don’t have a double boiler, you can improvise one with a larger pot and a smaller pot or with a metal or glass bowl set over a saucepan.
Recipe by TeaTime Magazine at https://teatimemagazine.com/st-patricks-day-takes-unexpected-turn-latest-mystery-cozy-corner/