Blueberry Trifle
INGREDIENTS
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CUSTARD
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6 large egg yolks
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1/2 cup sugar
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1/4 taspoon nutmeg
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1 cup whole milk
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1/2 cup heavy cream
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1/8 cup brandy
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1 teaspoon vanilla extract
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TRIFLE
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4 slices pound cake, homemade or store-bought, cut into small cubes
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2 cups fresh or frozen blueberries (plus more for garnish)
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1/2 cup water
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1/2 cup sugar
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2 tablespoons fresh lemon juice
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2 tablespoons cornstarch, mixed with 2 tablespoons cold water
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1/2 teaspoon vanilla extract
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1 tablespoon lemon zest
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whipped cream for garnish
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