Brown Butter Trifle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This brown butter trifle is one of my favorite desserts to whip up when I want something impressive without spending hours in the kitchen. The whole thing comes together in just an hour, making it perfect for weeknight entertaining or last minute gatherings. What I love most is that applesauce adds natural sweetness and moisture while cutting down on fat, so you get that rich, indulgent taste with a bit more balance. Layering buttery cake cubes with caramel sauce and whipped cream feels fancy, but honestly, it's so simple and budget friendly. The brown butter gives everything this nutty, sophisticated flavor that makes people think you've spent way more time on it than you actually have.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 200 gunsalted butter(for browning)
- 2 eggeggs(large)
- 300 mlmilk
- 100 mlunsweetened applesauce
- 5 gsalt
- 2 gground cinnamon
- 100 gcaramel sauce(store-bought or homemade)
- 200 mlheavy cream
- 1 mLvanilla extract(high-quality)
- 400 gbutter cake cubes(homemade or store-bought)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm square baking dish and line it with parchment paper.
Tip: Make sure to grease the dish evenly to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Sifting the dry ingredients helps to incorporate air and results in a lighter cake.
- 3
Add the unsalted butter to a large saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
Tip: Use a thermometer to check the butter's temperature; it should reach 160°C (320°F) for optimal browning.
- 4
Remove the saucepan from the heat and whisk in the eggs one at a time, followed by the milk, applesauce, and vanilla extract.
Tip: Make sure to whisk thoroughly to avoid lumps in the batter.
- 5
Pour the batter into the prepared baking dish and smooth the top.
Tip: Use a spatula to remove any air pockets and ensure an even bake.
- 6
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently to avoid overcooking.
- 7
Allow the cake to cool completely in the pan.
Tip: This step is crucial for the cake to set properly and prevent it from breaking apart.
- 8
Cut the cooled cake into 1-inch (2.5 cm) cubes.
Tip: This will help the cake absorb the caramel sauce and custard evenly.
- 9
In a small saucepan, combine the caramel sauce and heavy cream over medium heat, whisking constantly.
Tip: Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens slightly.
- 10
To assemble the trifle, place a layer of cake cubes in the bottom of a large serving dish.
Tip: Use a spatula to spread the cake evenly and create a solid base.
- 11
Drizzle the caramel sauce over the cake layer, followed by a layer of custard.
Tip: Repeat this process until all the ingredients are used up, finishing with a layer of custard on top.
- 12
Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight.
Tip: This step allows the flavors to meld together and the cake to absorb the custard evenly.
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