English Trifle Recipe

Name: English Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 1 c. strawberries (fresh or frozen); 2 c. milk; 2 whole eggs; 2 egg yolks; 1 1/2 tsp. vanilla extract; 1/4 tsp. almond extract; 4 Tbsp. rum; 1 pound cake; raspberry jam; whipped cream; cornstarch (optional)

Servings: persons

3/4 c. sugar
1 c. strawberries (fresh or frozen)
2 c. milk
2 whole eggs
2 egg yolks
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
4 Tbsp. rum
1 pound cake
raspberry jam
whipped cream
cornstarch (optional)

1
Add 1/2 cup sugar to strawberries and refrigerate.
2
Bring milk just to boiling.
3
Put whole eggs and egg yolks into mixing bowl and beat until light and lemon colored.
4
Add 1/4 cup sugar and stir. Pour about half the hot milk into eggs, beating vigorously.
5
Return this mixture to rest of milk in pan and cook on low heat, stirring constantly with a wooden spoon until mixture thickens and coats the spoon.
6
(I add 1 tablespoon cornstarch mixed with just a little cold water to make the custard firmer.)
7
Remove from heat.
8
Add rum, vanilla and almond extract.
9
Stir to mix.
10
Chill.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 c. sugar, 1 c. strawberries (fresh or frozen), 2 c. milk, 2 whole eggs, and more.

Yes, English Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

English Trifle

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