Peach-Blueberry Trifle
 
Makes about 15 servings
Ingredients
  • 2 cups whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ¾ cup sugar, divided
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 2 tablespoons unsalted butter
  • 2 cups heavy whipping cream
  • 2½ pounds fresh peaches, sliced (about 7 medium peaches)
  • 1 (12-ounce) package fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 1 (12-ounce) package sour cream pound cake, cubed
  • Garnish: fresh peach slices, fresh blueberries, fresh mint leaves
Instructions
  1. In a medium saucepan, cook milk, vanilla bean seeds, and ¼ cup sugar over medium heat, whisking constantly, just until mixture forms bubbles around sides of pan. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, cornstarch, and ¼ cup sugar until smooth. Slowly add hot milk mixture to egg mixture, whisking constantly. Pour egg mixture into saucepan, and cook, whisking constantly, until mixture is thickened.
  3. Pour custard into a large bowl, and whisk in butter until melted. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate until cold and thick, 4 to 6 hours.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until stiff peaks form. Whisk custard until smooth, about 30 seconds; fold one-fourth of whipped cream into custard. Fold in remaining whipped cream until well combined.
  5. In a large bowl, stir together peaches, blueberries, lemon juice, and remaining ¼ cup sugar.
  6. Spread one-third of custard in bottom of a trifle bowl. Top with half of fruit mixture and half of cake cubes. Repeat layers once, and spread with remaining custard. Cover and refrigerate for at least 2 hours before serving. Garnish with peach, blueberry, and mint just before serving, if desired.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/peach-blueberry-trifle/