Impress your guests with this stunning and delicious English trifle recipe with custard!
Perfect to serve on Christmas, or for those other special occasions!
Add the light cream, tapioca starch, white sugar and vanilla to a small saucepan set over medium heat, whisking until smooth. Remove pan from the heat.
Dribble the hot milk a few drops at a time into the beaten egg yolks in the bowl, beating the egg yolk mixture constantly. Add the hot milk VERY slowly initially to help temper the eggs.
Add the mixture back to the saucepan and heat the mixture without letting it boil, until it reaches 185 degrees F, and has thickened enough to coat the spoon.
Transfer the mixture to a bowl.