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Mini Trifles: creme brulee custard layered with crushed shortbread cookies and raspberry jam. All under a crunchy Brulee topping!
These little cups of joy are not only a feast for the eyes but also a burst of flavors in your mouth. Not only are these Mini Trifles totally tasty, but they’re super easy to make!
Whether you’re hosting a summer BBQ, celebrating Valentine’s Day, or just craving something sweet, these mini trifles are the way to go.
I made these for my hubby not too long ago. They were the perfect addition to our stay-at-home date night, haha. So yummy!
The serving size will be whatever cup or container you use. Make them a little larger if you like, or extra mini!
The textures of these trifles are one of my favorite things about them. That smooth custard mixes so well with the crunchy cookies. It’s perfection!
This mini trifle recipe is like the best thing ever because they combine layers of creamy custard, crunchy cookies, and tangy fruit jam in a cute little package.
Imagine getting all your favorite dessert elements in one bite! Plus, these mini trifles are so pretty that they’ll look fantastic on your social media feeds.
Some of our other favorite dessert recipes we have on our site include: Caramel Apple Stuffed Donut Holes (Crescent Dough), Cookie Butter Biscoff Cupcakes Recipe, and 7Up Cake Recipe (from Scratch Sheet Cake).
WHY THIS RECIPE WORKS:
- Super Impressive: All of the layers are especially stunning, making everyone want to dig in.
- Perfect for Parties: Their individual serving size makes them ideal for dinner parties or family gatherings. Everyone gets their own little cup of happiness!
- Stunning Presentation: Their beautiful presentation in clear cups or mini jars will wow your guests every time.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Vanilla bean (or vanilla paste as a substitute)
- Large egg yolks
- Heavy cream
- Granulated sugar
- Shortbread cookies
- Seedless raspberry jam (or any fruit jam you love)
- Fresh fruit, like berries, for topping
HOW TO MAKE MINI TRIFLES:
- Preheat the oven to 300°F, and place the oven rack in the center of the oven.
- Place a stockpot with water on the stove and bring to a boil while you prepare the cream.
- Cut the vanilla bean pod in half, and with the back of the knife, scrape out the seeds.
- Add the egg yolks to a large bowl and whisk until smooth for 1 minute and set aside.
- In a large saucepan, add the heavy cream over medium heat.
- Add the sugar to the pan and whisk it in.
- Add the scraped vanilla beans and the vanilla bean pod.
- Bring mixture just to a simmer, whisking constantly so it doesn’t burn on the bottom. The mixture is ready when it reaches 205°F. Take off the heat.
- Very, very gradually, add some of the cream mixture to the beaten egg yolks while whisking the egg yolks constantly. Do this until all of the cream is added.
- Using a fine mesh strainer over a large bowl, strain the cream mixture into the bowl to catch the vanilla pod and any solids.
- Pour the cream into a 9×9 baking dish. Place the baking dish into a large pan, like a roasting pan.
- Place the whole thing in the oven. Very carefully pour the boiling water into the roasting pan until the water goes up the side of the 9×9 baking dish halfway. Make sure not to get any water into the cream mixture
- Bake for 40 minutes. Cover with foil and bake for an additional 20 minutes. The cream will still be jiggly in the center.
- Allow to cool for 2 hours at room temperature on a wire rack. Then, cover it with plastic wrap and place it in for at least 4 hours to set, or overnight is best.
- When you are ready to assemble the trifles, take the cream out of the fridge and stir or whisk until smooth. Make sure to get all those vanilla bean specks on the bottom of the baking dish!
- To your serving glasses, add some of the crushed cookies, followed by some of the cream, about 2 tablespoons of the raspberry jam, then more cookies, and lastly, more cream.
- Add a generous amount of granulated sugar on top of each trifle, making sure it goes all the way to the edge and fully covers the cream.
- Using a handheld torch, torch the tops until browned.
- Allow to sit for a couple of minutes to allow the sugar to set and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT COOKIE?
Absolutely! Feel free to use graham crackers, vanilla wafers, or even chunks of pound cake or sponge cake for a different twist on this mini trifle recipe.
WHAT KIND OF CONTAINERS ARE THE BEST TO USE?
Clear cups or mini trifle bowls work best.
Remember, servings are based on the size of the glass used, so adjust quantities accordingly.
DO I HAVE TO USE A VANILLA BEAN?
No, you can use vanilla bean paste or vanilla extract as a convenient and equally flavorful substitute.
Just keep in mind that these changes will alter the flavor a bit.
ANY ADDITIONS?
Most definitely! I love the versatility of these individual trifles. Here are just a few ideas to get you started.
- Fresh whipped cream
- Chocolate shavings
- Lemon curd
- A layer of cake, like angel food cake or chocolate cake
- Golden brown graham cracker crumbs
- A sprinkle of sweet berries
- A dollop of cream cheese mixed with a little sugar
- Drizzle of fruit juice or sweet sherry dabbed on the cookies for added moisture
- Crushed Oreo cookies for a chocolatey layer
- Mini chocolate chips for a bit of crunch
ANY SUBSTITUTIONS?
You got it! Everyone has they’re own tastes and dietary needs. I always like to have some subs for you.
- Use gluten-free cookies or biscuits if needed
- Substitute the jam with a quick homemade fruit compote
- Almond extract instead of vanilla for a nutty flavor
HOW TO STORE:
Refrigerator: Assembled mini trifles can be kept in the fridge, covered with plastic wrap, for up to 3 days.
Freezer: It’s not recommended to freeze these trifles, as the textures may not hold up well upon thawing.
DANA’S TIPS AND TRICKS:
- Work in batches to keep everything cool and prevent the layers from melting into each other.
- Use a rubber spatula to cleanly layer the cream and jam without smudging the sides of the cups.
- For an added crunch, sprinkle a layer of crushed biscuits or cookies on top just before serving.
- Make sure to torch just before serving for a crunchy topping.
These mini trifles are a canvas for your culinary creativity.
Whether you stick to the classic creme brulee version or experiment with layers of pound cake, fresh fruit, and homemade custard, these individual desserts promise a delightful and delicious treat.
Don’t forget, the only thing better than making these adorable mini trifles is getting to eat them. Enjoy crafting your perfect dessert!
If you like this recipe, you might also like:
If you’ve tried these MINI TRIFLES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Creme Brulee Mini Trifles Recipe with Raspberry
Equipment
Ingredients
For the creme brulee:
- 1 vanilla bean
- 8 large egg yolks
- 1 quart heavy cream
- 1/2 cup granulated sugar plus more for topping
For assembly:
Instructions
- Preheat the oven to 300°F, and place the oven rack in the center of the oven.
- Place a stockpot with water on the stove and bring to a boil while you prepare the cream.
- Cut the vanilla bean pod in half, and with the back of the knife, scrape out the seeds.1 vanilla bean
- Add the egg yolks to a large bowl and whisk until smooth for 1 minute and set aside.8 large egg yolks
- In a large saucepan, add the heavy cream over medium heat.1 quart heavy cream
- Add the sugar to the pan and whisk it in.1/2 cup granulated sugar
- Add the scraped vanilla beans and the vanilla bean pod.
- Bring mixture just to a simmer, whisking constantly so it doesn’t burn on the bottom. The mixture is ready when it reaches 205°F. Take off the heat.
- Very, very gradually, add some of the cream mixture to the beaten egg yolks while whisking the egg yolks constantly. Do this until all of the cream is added.
- Using a fine mesh strainer over a large bowl, strain the cream mixture into the bowl to catch the vanilla pod and any solids.
- Pour the cream into a 9×9 baking dish. Place the baking dish into a large pan, like a roasting pan.
- Place the whole thing in the oven. Very carefully pour the boiling water into the roasting pan until the water goes up the side of the 9×9 baking dish halfway. Make sure not to get any water into the cream mixture
- Bake for 40 minutes. Cover with foil and bake for an additional 20 minutes. The cream will still be jiggly in the center.
- Allow to cool for 2 hours at room temperature on a wire rack. Then, cover it with plastic wrap and place it in for at least 4 hours to set, or overnight is best.
- When you are ready to assemble the trifles, take the cream out of the fridge and stir or whisk until smooth. Make sure to get all those vanilla bean specks on the bottom of the baking dish!
- To your serving glasses, add some of the crushed cookies, followed by some of the cream, about 2 tablespoons of the raspberry jam, then more cookies, and lastly, more cream.60 shortbread cookies, 1 cup seedless raspberry jam
- Add a generous amount of granulated sugar on top of each trifle, making sure it goes all the way to the edge and fully covers the cream.
- Using a handheld torch, torch the tops until browned.
- Allow to sit for a couple of minutes to allow the sugar to set and serve.
Notes
- Work in batches to keep everything cool and prevent the layers from melting into each other.
- Use a rubber spatula to cleanly layer the cream and jam without smudging the sides of the cups.
- For an added crunch, sprinkle a layer of crushed biscuits or cookies on top just before serving.
- Make sure to torch just before serving for a crunchy topping.
- The number of servings depend how large your glasses are.
Nutrition
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