Vanilla Custard Trifle

I’m always looking for an easy dessert to make ahead of time for my dinner parties. I typically will make pies or cheesecake but I wanted to try something different. Using the custard recipe I make for my banana cream pie I created this amazing trifle.

The custard recipe was shared by my friend Penny of Penny’s Pies. I have changed a few methods of her recipe as I have tested this out and made this many times.

Vanilla Custard Trifle

  • Servings: 8-10
  • Difficulty: medium
  • Print


Trifle Ingredients:

  • 1 trifle bowl
  • 1 pound cake loaf  (cut in slices)
  • 2 cups fresh whipped cream (not in a can)
  • 1 package of strawberries (sliced and cut)
  • Custard

Custard Ingredients:

  • 1 package of unflavored gelatin
  • 1/4 cup cold water
  • 6 extra large egg yolks
  • 1 cup bakers sugar
  • 1 cup half and half (warmed to just tepid)
  • 1 Tbsp vanilla extract
  • 2 Tbsp chilled butter

Custard Directions:

  • Soften the gelatin in the 1/4 cup of water
  • In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
  • Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
  • Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
  • Pour filling into a large bowl, place in refrigerator for one to two hours until set.

Trifle Directions:

  • In a trifle bowl, place the cut slices of pound cake on the bottom
  • Add half the custard and smooth over the top of the pound cake
  • Add half the whipped cream and smooth over the top of custard
  • Add cut strawberries to layer the top of whipped cream
  • Add another round of pound cake
  • Add custard
  • Add whipped cream
  • Add strawberries
  • Chill for 3-4 hours
  • Serve cold



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