| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Desserts | 10 | Servings | |
INGREDIENTS
| 5 | Egg yolks | |
| 4 | c | Milk |
| 1 | tb | Vanilla extract |
| 1 | c | Sugar |
| pn | Salt | |
| 2 | tb | Cornstarch (heaping tb) |
| 2 | tb | Freshly grated nutmeg |
| 4 | tb | Dark rum |
| 1 | Angel food cake | |
| 1 | pk | Macaroon cookies, crushed |
| Whipped cream to garnish | ||
| Toasted coconut to garnish |
INSTRUCTIONS
(From "Above and Beyond Parsley,") In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and cornstarch. Cook until thickened. Remove from heat. Add nutmeg and rum. Set aside. Lightly oil a springform pan with nonstick vegetable spray. Cover bottom of pan with slices of angel food cake. Add 1/2 cup crushed macaroons, followed by 1/2 custard mixture. Repeat cookie layer and custard. Cover and refrigerate overnight. Remove sides of springform pan and serve with whipped cream and toasted coconut. Nutritional analysis per serving: 547 calories; 16.8 grams total fat; (5.1 grams saturated fat); 13 grams protein; 20.3 grams carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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