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.
