Berry Custard Trifles in a Jar
yield: 4 TRIFLES
- 3 egg yolks
- 1/2 cup sugar
- 2 1/2 tbsp cornstarch
- 1 1/2 cups milk
- 1 1/2 tbsp salted butter
- 1 1/2 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- two 5.3 oz packages Walkers Shortbread Fingers
- 6 oz blueberries
- 8 oz strawberries, chopped
Make the Custard
- Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Add a little bit of the milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add the butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
Make the Whipped Cream
- Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
Build the Trifles
- Put the additional milk into a small bowl. Break a shortbread finger cookie into 4 pieces and dip them into the milk for 2-3 seconds.
- Place the pieces into the bottom of each of the 4 mini jars.
- Top the shortbread with a layer of the custard.
- Add a layer of blueberries and strawberries.
- Next, pipe a layer of whipped cream.
- Repeat another layer of shortbread, custard and berries.
- Finish off the trifles with a swirl of whipped cream, a piece of shortbread and a couple berries. Refrigerate trifles for 3-4 hours before serving, so the cookies have a chance to soften up.
Shortbread Fingers Shortbread FingersView