Trifle st. croix

10 servings

Ingredients

Quantity Ingredient
5 Egg yolks
4 cups Milk
1 tablespoon Vanilla extract
1 cup Sugar
pinch Salt
2 tablespoons Cornstarch (heaping tb)
2 tablespoons Freshly grated nutmeg
4 tablespoons Dark rum
1 Angel food cake
1 pack Macaroon cookies, crushed
Whipped cream to garnish
Toasted coconut to garnish

Directions

(From "Above and Beyond Parsley,") In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and cornstarch. Cook until thickened. Remove from heat. Add nutmeg and rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover bottom of pan with slices of angel food cake. Add ½ cup crushed macaroons, followed by ½ custard mixture. Repeat cookie layer and custard. Cover and refrigerate overnight. Remove sides of springform pan and serve with whipped cream and toasted coconut.

Nutritional analysis per serving: 547 calories; 16⅘ grams total fat; (5⅒ grams saturated fat); 13 grams protein; 20.3 grams carbohydrates; 143⅕ milligrams cholesterol; 498⅖ milligrams sodium.

Related recipes