| Christmas Trifle | Desserts |
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CUSTARD:
3 cups 1% milk 4 egg yolks 1/2 cup granulated sugar 1/4 cup cornstarch 1 tsp. vanilla TRIFLE: 1 small angel food cake |
1/2 cup seedless raspberry jam
1/3 cup dry sherry 2 pkg(300 g each)frozen unsweetened raspberries, thawed and drained 1 cup whipping cream 2 tbsp. icing sugar GARNISH: toasted sliced almonds,whole raspberries or candied fruit HOMEMAKERS MAG. NOV/DEC.'96 |
CUSTARD: In a heavy saucepan, heat milk until bubbles start to appear around edges. Meanwhile, in a bowl, beat yolks and sugar with whisk until light and fluffy; beat in cornstarch;slowly whisk in warm milk. Pour back into saucepan.
Cook, stirring constantly, over medium heat until thickened. Pour through a sieve into a bowl; stir in vanilla. Place a plastic wrap directly onto the surface; refrigerate for at least 2 hours and up to 2 days.
TRIFLE: Cut cake into 3/4" slices; spread with jam. Spread thin layer of custard in bottom of glass bowl (preferably straight- sided). Arrange a layer of cake slices over custard. Sprinkle with 1/3 of the sherry. Dot with 1/3 of the berries. Pour 1/3 of the remaining custard over berries.Repeat layers twice. Cover and refrigerate overnight. Whip cream with icing sugar; spread over trifle. Garnish with sliced almonds and raspberries or candied fruit.
Makes 10 to 12 servings--for 10 servings without garnish, 339 calories; for 12 servings without garnish, 283 calories.