Cook Time 35 minutes
Total Time 1 hour 15 minutes
This easy cranberry trifle features soft cake layered with sweet tart cranberries and homemade custard. This beautiful dessert is perfect for any time of year!
- 24 oz fresh cranberries 2 packages
- 1-1/2 cups water
- 1 cup sugar
- 1 cinnamon stick
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 1/2 cups 2% milk
- 9 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon butter
- 1 9x13 white cake baked, cooled and cubed
- Whipped cream for decorating
- Sugared Cranberries for decorating
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Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
Remove from heat and stir in butter and vanilla.
Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
Top with whipped cream and candied cranberries if desired.
, Fat: 6g
, Saturated Fat: 3g
, Cholesterol: 136mg
, Sodium: 404mg
, Potassium: 178mg
, Carbohydrates: 77g
, Fiber: 2g
, Sugar: 54g
, Protein: 6g
, Vitamin A: 5.8%
, Vitamin C: 7%
, Calcium: 18.2%
, Iron: 8.6%
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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