Creme Anglaise Trifle

Creme Anglaise Trifle

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Servings: 4
Calories: 2188
Prep Time 20 minutes
Cook Time 6 minutes
Cooling Time 3 hours


  • 15 floz whole milk
  • 1 vanilla pod split
  • 1 large egg
  • 2 large egg yolks
  • 4 tbsp caster sugar plus extra for sprinkling
  • 7 floz double cream creme de Cassis or
  • 7 floz sweet sherry
  • 8 trifle sponges Madeira sponge or madeleines
  • 1 lb cherries stoned, plus extra to decorate


  • Place the milk in a pan with the split vanilla pod and bring slowly to the boil. Remove from the heat, then cover and infuse for 20 minutes.
  • Whisk the egg, yolks and caster sugar together and add the milk. Return to a clean pan and cook gently without boiling, stirring, until the custard thickens. Strain into a bowl and cool for 1 hour, then chill for 3 hours. To prevent a skin forming, sprinkle the surface with caster sugar.
  • Lightly whip the cream until just stiff, then whisk in the chilled custard. Pour 1 tablespoon of Cassis into the bottom of four tall glasses. Place a sponge cake in each, then build up the layers starting with custard, then cherries and Cassis, finishing with the custard. Decorate with cherries, to serve.


20 min infusing and 3 hr chilling
Calories: 2188 kcal
Carbohydrates: 406 g
Protein: 41 g
Fat: 43g
Saturated Fat: 20 g
Trans Fat: 1 g
Cholesterol: 833 mg
Sodium: 3306 mg
Potassium: 1093 mg
Fiber: 5 g
Sugar: 253 g
Vitamin A: 2126 IU
Vitamin C: 8 mg
Calcium: 616 mg
Iron: 17 mg
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