Free Recipe Trifle St. Croix
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Trifle St. Croix Recipe
5 Egg yolks
4 c Milk
1 tb Vanilla extract
1 c Sugar
pn Salt
2 tb Cornstarch (heaping tb)
2 tb Freshly grated nutmeg
4 tb Dark rum
1 Angel food cake
1 pk Macaroon cookies, crushed
Whipped cream to garnish
Toasted coconut to garnish
Trifle St. Croix Preparation
(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 1/2 cup crushed macaroons, followed by 1/2 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; 16.8 grams total fat; (5.1 grams saturated fat); 13 grams protein; 20.3 grams carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
Cooking Temperature:
Recipe Serves: 10
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