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Blueberry Custard Trifle Recipe

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This recipe for Blueberry Custard Trifle is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 eggs
1 cup plus 2 tablespoons sugar
1 teaspoon vanilla
6 tablespoons oil
½ tablespoon lemon juice
1¼ cups flour
1 teaspoon baking powder
⅓ cup water

Blueberry Filling:
1 12oz bag frozen blueberries
3 teaspoons cornstarch
⅓ cup sugar
3 tablespoons lemon juice

Vanilla Cream:
16oz pareve whipping cream
½ cup instant vanilla pudding
1lb container vanilla custard
Directions:
Directions:
Cake:
Preheat oven to 350.
Line a disposable cookie sheet with parchment paper and spray with non-stick cooking spray.
Beat eggs and sugar on high speed for 15 minutes. Lower the speed and add in vanilla, oil and lemon juice. Alternate adding the flour, baking powder and water.
Pour onto prepared cookie sheet and bake 10-15 minutes, until set.

Blueberry Filling:
In a medium saucepan, combine all ingredients over a high flame. Bring to a boil then reduce flame and let simmer for 15 minutes, stirring continuously.
Using an immersion blender, blend until no lumps remain.

Vanilla Cream:
Beat the whipping cream on high speed until stiff.
Lower the speed, then add the pudding and custard.

To assemble, press one layer of cake into the bottom of each trifle cup. To measure, turn your trifle cup upside down and use to cut the appropriate sized cake slices.
Spread a thin layer of blueberry filling onto the cake and freeze.
Once frozen, spread a layer of vanilla cream and freeze.
Add another layer of blueberry filling and then a layer of cake.
To finish with a flourish, fill a pastry bag with vanilla cream and pipe in an attractive swirl atop each trifle dish.
Garnish with blueberries and mint leaves.

Note:
Can also be made in a large trifle bowl.
Personal Notes:
Personal Notes:
Chaya Giti's Recipe

 

 

 

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