"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

English Trifle Recipe

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This recipe for English Trifle, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
2 cups milk
2 tsp vanilla
1 pkg ladyfingers
1 pint whipping cream, whipped
1 tbsp. cornstarch
8 egg yolks
1 tbsp cream sherry
2 10-oz pkg frozen strawberries
pinch of salt

Directions:
Directions:
In saucepan, combine sugar, cornstarch, and pinch of salt. Gradually add milk. Stir until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute. Remove from heat. In medium bowl, slightly beat egg yolks. Gradually add hot sugar mixture stirring well. Cook over medium heat, stirring constantly, until mixture boils. Stir in vanilla and sherry. Pour in bowl and refrigerate overnight. Layer ladyfingers, strawberries, and custard. Repeat for two or three layers. Top with whipped cream.

Personal Notes:
Personal Notes:
The Brits are not known for their food but this is one good thing to come out of there. Do you think I have an inordinate number of recipes in the Desserts section?

 

 

 

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