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.