| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
|
Eggs; slightly beaten |
| 1 |
ts |
Vanilla extract |
| 4 |
c |
Cubed pound cake |
| 1/4 |
c |
Brandy |
| 1/4 |
c |
Apricot preserves |
| 1/2 |
c |
Heavy whipping cream |
| 1 |
tb |
Confectioners' sugar |
|
|
Grated semisweet chocolate; for garnish |
INSTRUCTIONS
From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Date: Tue, 18 Apr 1995 16:44:47 GMT
Combine sugar, cornstarch, and salt in medium saucepan. Stir in milk until
well blended; cook over medium heat, stirring constantly, until mixture
boils (it will be quite thin).
Add about 2 tablespoons milk mixture to eggs; beat well. Stir eggs into
remaining milk mixture in saucepan. Cook, stirring constantly, until
mixture starts to bubble. Stir in vanilla. Remove from heat, cover with
waxed 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 in 1
tablespoon brandy.
Top trifle with whipped cream. Garnish with grated chocolate. Cover and
refrigerate for several hours before serving.
Source: Creative Cooking: Desserts, page 110
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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