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Trifle (Raspberry Custard Bowl)



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  • Cooking Time: N/A

Trifle (Raspberry Custard Bowl)

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland

Ingredients:

1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers(3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries(12oz)
1 c Chilled whipping cream
2 tb Sugar

Serves:

1 Servings
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