MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Trifle St. Croix
Categories: Desserts
     Yield: 10 servings

     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

 (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.

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