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Easy Mini Berry Trifle Cups Recipe with Creamy Vanilla Bean Custard for Perfect Party Desserts

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These Easy Mini Berry Trifle Cups combine creamy homemade vanilla bean custard, fresh mixed berries, and soft cake cubes for a quick, elegant dessert perfect for parties and gatherings.

Ingredients

  • Whole milk – 2 cups (480 ml)
  • Heavy cream – 1 cup (240 ml)
  • Granulated sugar – ½ cup (100 g)
  • Egg yolks – 4 large (room temperature)
  • Vanilla bean – 1, split and scraped (or 2 tsp pure vanilla extract as substitute)
  • Cornstarch – 3 tbsp (24 g)
  • Salt – a pinch
  • Pound cake or angel food cake – 8 oz (225 g), cut into small cubes
  • Fresh mixed berries – 2 cups (300 g) (strawberries, blueberries, raspberries, blackberries)
  • Powdered sugar – for dusting berries (optional)
  • Fresh mint leaves – a few for garnish (optional)

Instructions

  1. In a medium saucepan, combine whole milk, heavy cream, and the scraped seeds plus pod of the vanilla bean. Heat gently over medium heat until just simmering around the edges (about 5-7 minutes). Remove from heat, cover, and let steep for 10 minutes to infuse vanilla flavor.
  2. While the milk mixture steeps, whisk the egg yolks and granulated sugar together in a bowl until pale and slightly thickened (about 2 minutes). Stir in cornstarch and a pinch of salt until smooth.
  3. Slowly pour about half of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then pour this combined mixture back into the saucepan with the remaining milk.
  4. Return the saucepan to medium-low heat. Whisk continuously until the mixture thickens and coats the back of a spoon (about 5-8 minutes). If it clumps, remove from heat and whisk vigorously off the heat to smooth it out.
  5. Remove the vanilla bean pod. Pour the custard through a fine mesh sieve into a clean bowl for silky smoothness. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours.
  6. Rinse and dry the berries carefully. Hull and quarter strawberries if large. Toss berries lightly with powdered sugar if desired. Cube the pound cake into bite-sized pieces.
  7. In each mini cup, start with a layer of cake cubes (about 1-2 tablespoons), then spoon a generous layer of custard (about 2 tablespoons), followed by a handful of mixed berries. Repeat layers until cups are filled, finishing with berries on top.
  8. Refrigerate assembled trifles for at least 30 minutes to meld flavors. Just before serving, garnish with fresh mint leaves.

Notes

Make the custard a day ahead for best flavor and ease. Use day-old cake for better texture as it soaks up custard without falling apart. If custard is too thick after chilling, whisk gently before assembling. Layer evenly to avoid messy cups. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: mini trifle cups, vanilla bean custard, berry dessert, party dessert, easy dessert, layered dessert, pound cake dessert

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