|Recipe Name:||Trifle #4||Submitted by:||Administrator|
|Number of Servings:||8|
1/4 Cup(s) Sugar
1 Tablespoon(s) Cornstarch
1/4 Teaspoon(s) Salt
2 Cup(s) Milk
2 Eggs, slightly beaten
1 Teaspoon(s) Vanilla extract
4 Cup(s) Cubed pound cake
1/4 Cup(s) Brandy
1/4 Cup(s) Apricot preserves
1/2 Cup(s) Heavy whipping cream
1 Tablespoon(s) Confectioners' sugar, Confectioners' sugar
Grated semisweet chocolate
From: firstname.lastname@example.org (N. Webber)Date: Tue, 18 Apr 1995
16:44:47 GMT Combine sugar, cornstarch, and saltin medium saucepan.
Stir in milk until well blended; cook over mediumheat, stirring
constantly, until mixture boils (it will be quite thin).Add about 2
tablespoons milk mixture to eggs; beat well. Stir eggs intoremaining
milk mixture in saucepan. Cook, stirring constantly, untilmixture
starts to bubble. Stir in vanilla. Remove from heat, cover withwaxed
paper, and let cool.Place cake cubes in glass bowl. Sprinkle with 3
tablespoons brandy;drizzle with preserves. Pour cooled egg mixture over
cake cubes.Place cream and confectioners' sugar in bowl; whip until
stiff. Fold in1 tablespoon brandy.Top trifle with whipped cream.
Garnish with grated chocolate. Cover andrefrigerate for several hours
before serving.Source: Creative Cooking: Desserts, page
110REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom rec.food.cooking archives.
Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 109
Total Fat: 12.8g