Creme Brûlée Trifles Dessert (Printer-Friendly)
Creamy custard layered with shortbread crumbs and raspberry jam creates a delightful holiday treat.
# The Ingredients You'll Need:
→ Custard
01 -
1 vanilla bean
02 -
8 large egg yolks
03 -
1 quart heavy cream
04 -
½ cup granulated sugar, plus additional for topping
→ Assembly
05 -
60 shortbread cookies, crushed
06 -
1 cup seedless raspberry jam
# Step-by-Step Instructions:
01 -
Set the oven to 300°F and position the rack in the middle. Boil a large pot of water on the stove for the water bath.
02 -
Split the vanilla bean pod lengthwise and scrape out the seeds with the back of a knife.
03 -
In a large bowl, vigorously whisk the egg yolks until smooth, about 1 minute. Set aside.
04 -
In a saucepan over medium heat, combine heavy cream, granulated sugar, scraped vanilla seeds, and the vanilla pod. Heat, whisking frequently, until nearly simmering and reaching 205°F. Remove from heat promptly.
05 -
Gradually pour a small amount of hot cream into the whisked egg yolks while continuously whisking to prevent curdling. Slowly incorporate the remainder of the cream mixture in the same manner.
06 -
Pass the mixture through a fine mesh strainer into a clean bowl to remove solids and the vanilla pod.
07 -
Pour the strained custard into a 9×9-inch baking dish. Place the dish inside a larger roasting pan with high sides.
08 -
Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the custard dish, avoiding water entering the custard. Bake uncovered for 40 minutes.
09 -
Cover the custard with foil and bake for an additional 20 minutes. The custard should remain slightly jiggly in the center.
10 -
Remove from oven and cool on a wire rack at room temperature for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
11 -
When ready to assemble, whisk the chilled custard until smooth, ensuring vanilla bean specks are distributed evenly.
12 -
In serving glasses, layer crushed shortbread cookies, then custard, about 2 tablespoons raspberry jam, more cookies, and finish with a top layer of custard.
13 -
Sprinkle granulated sugar evenly over the custard layer. Using a small kitchen torch, carefully caramelize the sugar until golden and crisp. Allow to set for a few minutes before serving.
# Extra Tips:
01 -
Use sturdy, heat-safe glasses or ramekins suitable for torching to prevent cracking.
02 -
If a kitchen torch is unavailable, the dessert can be enjoyed without the caramelized sugar topping.