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very easy
Prep Time
15 mins
Cooking Time
1 h
Total Time
1 h 40 m


2 1/2 cups
whole milk
625 mL
2 tbsp
brown sugar
30 mL
1 tbsp
ground ginger
15 mL
1 tsp
ground cinnamon
5 mL
1/4 tsp
ground cloves
1 mL
egg yolks
1/2 cup
125 mL
1/4 cup
cornstarch, sifted
60 mL
2 tbsp
fancy molasses
30 mL
1 tsp
Compliments Pure Vanilla Extract
5 mL
2 cups
frozen blueberries, thawed
500 mL
1/4 cup
60 mL
2 tsp
orange zest
10 mL
1 pkg
Compliments Danish Butter Cookies or Panache Scottish Pure Butter Shortbread Assortment
454 g
1 container
whipped topping
400 g


Step 1

Heat milk, brown sugar, ginger, cinnamon and cloves in a large saucepan on medium heat, about 5 min., stirring occasionally, until small bubbles form around the sides of saucepan.

Step 2

Meanwhile, in heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth. Gradually whisk about 1/4 of the hot milk mixture into yolk mixture, then whisk contents of bowl into saucepan mixture. Cook on medium-low heat, stirring continuously 5 to 8 min., until custard is thickened. Remove from heat. Stir in molasses and vanilla. Strain the custard through a sieve into a bowl (discarding any lumps); cool completely. The custard will thicken as it cools.

Step 3

Meanwhile, stir together thawed blueberries, honey and orange zest; set aside. In another bowl, roughly break up 4 cookies for garnish; set aside.

Step 4

In 12-cup (3-L) trifle dish, layer in half each of the custard, remaining cookies, blueberry mixture and whipped topping. Repeat layers once more. Sprinkle with reserved broken cookies. Chill at least 1 hr. before serving.


Can be made a day ahead and chilled.
Substitute homemade custard with 3 cups (750 mL) tinned custard and stir in the spices and molasses.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/16 of the recipe):
13 g
Saturated Fat:
8 g
45 g
2 g
28 g
65 mg
4 g
55 mg
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