Trifle St. Croix Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
5: Egg yolks,
4 cup: Milk,
1 tbsp: Vanilla extract,
1 cup: Sugar,
pn Salt,
2 tbsp: Cornstarch, heaping tb
2 tbsp: Freshly grated nutmeg,
4 tbsp: Dark rum,
1: Angel food cake,
1 package: 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 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts