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Mini creme brulee trifles in dessert cups, with fresh raspberries on the sides.
5 from 18 votes

Mini Creme Brulee Trifled

This Creme Brulee Trifle recipe combines velvety creme brulee with crisp shortbread cookies and tangy raspberry jam, creating a luxurious layered dessert. Expect a delightful contrast of textures, from the creamy base to the crunchy, caramelized sugar topping. It's a perfect treat for gatherings, offering both elegance and irresistible flavor in each serving.
Author Diana
Servings 8 servings
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill time 6 hours
Total Time 7 hours 45 minutes

Ingredients

For the Creme Brulee:

  • 1 vanilla bean
  • 8 large egg yolks
  • 1 quart (950 ml) heavy cream
  • ½ cup (100 g) granulated sugar extra for topping

For Assembly:

  • 60 shortbread cookies
  • 1 cup (325 g) seedless raspberry jam

Instructions

  • Heat your oven to 300°F (150°C) and position the rack in the middle of the oven. And boil water in a large pot for later use.
  • Slice the vanilla bean lengthwise and scrape out the seeds.
  • Whisk egg yolks in a bowl for a minute and set aside.
  • In a saucepan, gently heat the heavy cream, sugar, vanilla seeds, and pod. Whisking constantly so it doesn’t burn on the bottom.
  • Once the mixture simmers at 205°F (96°C) avoid boiling, remove from heat immediately.
  • Very, very gradually, add some of the cream mixture to the beaten egg yolks while whisking the egg yolks constantly. Do this until all of the cream is added.
  • Strain this mixture through a fine sieve into a large bowl to catch the vanilla pod and any solids.
  • Pour the strained cream into a 9x9 inch baking dish and place it inside a larger roasting pan.
  • Add the boiling water to the roasting pan, halfway up the sides of the baking dish, avoiding the cream mixture.
  • Bake for 40 minutes, then cover with foil and bake for another 20 minutes. The center should be slightly jiggly.
  • Cool on a wire rack for 2 hours, then, cover it with plastic wrap and place it in for at least 4 hours to set, or overnight is best.
  • For assembly, take the cream out of the fridge whisk the set cream until smooth.
  • In your serving glasses, layer crushed cookies, cream, about 2 tablespoons of raspberry jam, more cookies, and cream.
  • Sprinkle a generous layer of sugar on each trifle making sure it goes all the way to the edge and fully covers the cream, and torch it until browned.
  • Let it sit for a few minutes for the sugar to set before serving.

Notes

  • Serve cold for the best taste. If assembling in advance, complete up to adding sugar and refrigerate.
  • The richness of the cream pairs well with the light cookies and tangy jam. Adjust the size of the servings based on your preference and the size of the glasses.
  • Feel free to modify with different cookies, fruits, or jams.
  • Store leftovers separately in the fridge for up to 3 days, but avoid freezing.

Nutrition

Serving: 1trifle | Calories: 980kcal | Carbohydrates: 94g | Protein: 10g | Fat: 67g | Saturated Fat: 35g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Cholesterol: 317mg | Sodium: 319mg | Potassium: 230mg | Fiber: 1g | Sugar: 53g | Vitamin A: 2049IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/mini-creme-brulee-trifles/