Creme Brulee Trifle

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This Creme Brulee Trifle combines silky custard, crunchy cookies, fruity jam, and a bruleed sugar topping for an elegant dessert.

Prep Time30

Cook Time1 15

Additional Time6

Total Time7 45

Course: Dessert

Cuisine: American

Servings: trifles

Author: Jamie Sherman

Equipment

stockpot
large saucepan
mixing bowl (large and medium)
whisk
fine mesh strainer
9x9-inch square baking pan
large roasting pan (for water bath)
wire cooling rack
plastic wrap
clear dessert glasses or ramekins
spoon or small offset spatula (for layering)
handheld kitchen torch

Ingredients

Creme brulee

1 vanilla bean
8 large egg yolks
1 quart heavy cream
½ cup granulated sugar

Assembly

60 shortbread cookies crushed
1 cup seedless raspberry jam
granulated sugar for topping

Instructions

Preheat the oven to 300°F. Position the oven rack in the center.
Bring a large stockpot of water to a boil while preparing the custard.
Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
1 vanilla bean
In a large bowl, whisk the egg yolks until smooth, about 1 minute. Set aside.
8 large egg yolks
Add the heavy cream to a large saucepan over medium heat.
1 quart heavy cream
Whisk in the granulated sugar.
½ cup granulated sugar
Add the vanilla bean seeds and the empty pod.
Heat the mixture, whisking constantly, until it just reaches a simmer and registers 205°F. Remove from heat.
Very gradually whisk a small amount of the hot cream into the egg yolks to temper them. Continue slowly adding the cream while whisking constantly until fully combined.
Strain the custard through a fine mesh strainer into a clean bowl to remove the vanilla pod and any solids.
Pour the custard into a 9x9-inch baking dish. Place the dish inside a larger roasting pan.
Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the baking dish. Do not allow water to splash into the custard.
Bake for 40 minutes. Cover loosely with foil and bake an additional 20 minutes. The center should still jiggle slightly.
Remove from the water bath and cool at room temperature for 2 hours on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Once chilled, whisk or stir the custard until smooth, scraping up all the vanilla bean specks from the bottom.
Assemble the trifles by layering crushed shortbread cookies, custard, about 2 tablespoons of raspberry jam, more cookies, and a final layer of custard in each serving glass.
60 shortbread cookies, 1 cup seedless raspberry jam
Sprinkle a generous, even layer of granulated sugar over the top of each trifle, fully covering the custard to the edges.
granulated sugar
Use a handheld kitchen torch to caramelize the sugar until deeply golden.
Let the sugar set for a couple of minutes, then serve.

Notes

🥡 STORAGE

Store assembled trifles in the refrigerator for up to 3 days.
For the best texture, store components separately and assemble just before serving when possible.

♨️ REHEATING

Not recommended, as reheating will melt the custard and ruin the brulee topping.

❄️ FREEZING

Freezing is not recommended.

💡 TIPS FOR BEST RESULTS

Work quickly when assembling so the custard stays cold.
Assemble the trifles up to the sugar-topping step and refrigerate, then brûlée just before serving for the best crunch.
Cookies will soften the longer they sit, which can still make them delicious, depending on preference.

🍳 ALTERNATE COOKING METHODS

If needed, brulee the tops ahead of time and return trifles to the refrigerator. The sugar topping will usually stay crisp.

♻️ LEFTOVERS

Leftover custard can be used as a spread or filling, or layered into other desserts, within 3 days.

📝 NOTES

Serving size depends on the size of the glasses used.
Sturdy, heat-safe glasses or ramekins are essential when torching the tops.
Swap shortbread for cake cubes, graham crackers, or other cookies if desired.
Try different jams or fresh fruit to customize the flavor.

Nutrition