Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Fruit Custard Trifle Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Mini Fruit Custard Trifle Cups are delightful layered desserts featuring fresh strawberries and blueberries, creamy homemade custard infused with cardamom and saffron, tender pound cake pieces, and a fluffy whipped cream topping. Garnished with pistachios and optional dried rose petals, these elegant trifles are perfect for parties or a refreshing treat.

Ingredients

Fruits

  • 1 pound Strawberries (cleaned and dried)
  • 1 pint Blueberries (cleaned and dried)

Cake

  • 6 ounces Pound Cake (or angel food cake, or any vanilla cake)

Custard

  • 2 1/2 tablespoons Custard powder
  • 2 cups Milk (divided)
  • 4 tablespoons Sugar
  • 1/4 teaspoon Cardamom powder
  • 10-12 strands Saffron (crushed)

Whipped Cream

  • 1 cup Heavy cream
  • 2 tablespoons Powdered sugar (icing or confectioners’ sugar)

Garnish

  • 1 tablespoon Pistachios (slivered, or other nuts of choice)
  • Dried rose petals (optional)

Instructions

  1. Make the custard: In a small bowl, combine custard powder and 1/4 cup of milk. Mix well to dissolve the powder completely and set aside to rest.
  2. Cook the custard: Heat the remaining milk and sugar in a saucepan over medium heat until it just starts boiling. Slowly pour the custard mixture into the saucepan while whisking continuously. Continue whisking until the mixture thickens and comes to a boil again. Add cardamom powder and crushed saffron strands, mix well, then remove from heat.
  3. Cool the custard: Allow the custard to cool to room temperature; it will thicken further as it cools. Refrigerate for 1-2 hours or prepare the day before and keep chilled.
  4. Prepare whipped cream: In a chilled steel bowl, combine heavy cream and powdered sugar. Using a stand mixer with a whisk attachment or a hand mixer, beat the cream until soft peaks form. Avoid overwhipping to prevent separation.
  5. Prepare cake and fruits: Slice the pound cake into 3/4 to 1 cm thick layers and then cube into small pieces. Cut strawberries into small pieces as well.
  6. Assemble the trifles: Start by adding a spoonful of custard at the base of each cup. Add a layer of pound cake pieces, followed by another spoonful of custard spread evenly over the cake.
  7. Add fruit layers: Place a layer of chopped strawberries on top of the custard, then add two spoonfuls of custard over the strawberries, adjusting the amount based on cup size.
  8. Top with blueberries: Arrange blueberries around the rim of the cup for a decorative visible layer.
  9. Add whipped cream: Spread or pipe whipped cream over the blueberries as the final layer, creating an appealing finish.
  10. Garnish and chill: Sprinkle slivered pistachios and optional dried rose petals atop the whipped cream. Repeat the assembly for remaining cups and refrigerate for at least 30 minutes before serving.

Notes

  • You can substitute pound cake with angel food cake or any vanilla-flavored cake.
  • Custard can be made a day ahead for convenience; just keep refrigerated.
  • For a more decorative finish, use a piping bag to apply the whipped cream.
  • Adjust the quantity of custard and fruit layers based on the size of your serving cups.
  • Optional garnishes like dried rose petals add an elegant touch but can be omitted.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Western

Find it online: https://sarabaking.com/mini-fruit-custard-trifle-cups-recipe/