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Berry and Custard Trifle Recipe

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This recipe for Berry and Custard Trifle, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Ennis
Added: Tuesday, June 13, 2006


1c. sugar
6T. cornstarch
4 1/2c.1% lowfat milk
6 large eggs, yolks
2 tsp. vanilla
Approximately 25 (hard) ladyfinger cookies
1/2c. Chambord (or orange juice)
2-3 pkgs. fresh berries (raspberries, blackberries, strawberries, blueberries, etc.)

Set aside a clear glass trifle bowl or dish.
Mix the sugar and cornstarch in a medium -size pot.
Whisk in 1/2 of the milk and be sure to whisk well and not miss any of the sugar/cornstarch. Whisk in the remaining milk, then whisk in the 6 egg yolks.
Cook over medium heat on stove, stir with whisk, 8 to15 minutes until mixture boils and thickens.
Reduce heat to low and cook 2 to 3 minutes more. Remove from heat and stir in vanilla.
Pour custard into a bowl and cover surface directly with plastic wrap to prevent a skin from forming. Refrigerate until cold- approximately 1 to 3 hours.
Assemble the trifle. Place approximately. 6 cookies (flat, in a spiral or side by side) in trifle bowl. Brush with the Chambord or orange juice. Sprinkle on some fresh berries, then cover with some custard. Put another layer of cookies, and follow same directions. Continue layering until custard is used up. The top layer should be custard sprinkled with berries and some crushed lady fingers.
Cover and refrigerate 4 hours or overnight so that the cookies soften.
Serve with whipped cream, if desired.




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