Trifle (raspberry Custard Bowl)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Alcohol, Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 3 | T | Cornstarch |
| 1/4 | t | Salt |
| 3 | c | Milk |
| 1/2 | c | Dry white wine |
| 3 | Egg yolks, beaten | |
| 3 | T | Butter or |
| margarinesoftened | ||
| 1 | T | Vanilla |
| 2 1/2 | oz | Whole blanched almonds |
| 2 | Ladyfingers, 3oz | |
| 1/2 | c | Red raspberry preserves |
| 1 | Frozen red | |
| raspberries12oz | ||
| 1 | c | Chilled whipping cream |
| 2 | T | Sugar |
INSTRUCTIONS
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland
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Nutrition (calculated from recipe ingredients)
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Calories: 2785
Calories From Fat: 1634
Total Fat: 187.2g
Cholesterol: 1016.5mg
Sodium: 1057mg
Potassium: 1878.8mg
Carbohydrates: 210.4g
Fiber: 7.9g
Sugar: 168.8g
Protein: 52.4g