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Bob Walker wrote: >> I just thought the canonical method was jelly under the custard. I >> wonder quite how lethal a trifle you could make with [vodka|booze] >> jelly... > and theres no reason why you couldnt add booze to the custard as well :) You can add a bit, but the custard might not set properly. You can't add the booze while you're still cooking it, or you'll boil off all the alcohol, and if you stir it in afterwards it seems to affect the setting ability of the custard more than an equivalent volume of milk would. I have to say that I haven't actually tried doing this for a trifle - I'm just basing this on observations from making brandy sauce for Xmas pudding (make custard with plain cornflour rather than custard powder, then stir in brandy). However thick you make the base sauce adding the brandy will always thin it down hugely. Normally I have to make the sauce much thicker even than trifle custard just to get a decent consistency at the end. I don't know if this is an effect of the alcohol, or just of stirring something in and breaking up the structure that the starch has got into. By the way, I'm definitely with Jakob. If present, jelly definitely goes beneath the custard. That way it can soak into the sponge (if that isn't already saturated with booze). --mThere's stuff above here
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