Delicious layers of Boston Cream Pastry, Strawberries and yellow cake or chocolate brownie.
Prepare yellow cake and brownie mix according to instructions in a 9X13 inch pan. Set aside to cool, then cut into 1/2 inch cubes.
To prepare the Boston Cream pastry filling whisk the egg yolks in a medium bowl, then set aside.
Combine the milk, sugar and cornstarch in a large saucepan and mix until smooth.
Cook over medium heat, stirring continuously, until mixture begins to bubble and thicken. Allow to simmer for two minutes before removing from heat.
Very slowly, mix the milk mixture into the egg yolks. Start with a 1/4 cup - you want to slowly heat the eggs without cooking them too quickly. Once combined, return everything back to the pan.
Return the pan to medium heat and bring to a boil. Boil for two minutes, stirring the whole time to avoid scorching the bottom.
Remove the pan from the heat and immediately stir in the butter and vanilla extract, stirring until smooth.
Transfer the mixture to a bowl and cover with plastic wrap. Press the wrap right up against the top of the pastry filling to avoid forming a skin.
Place the filling in the fridge to cool completely.
One the filling has cooled you can begin to assemble the trifle. In either a large glass jar, or 10 8oz mason jars, create layers as follows: cake or brownie, boston cream filling, strawberry pie filling - repeat a second time. Top with fresh fruit.
Serve immediately, or cover and refrigerate until ready to serve.