Trifle St. Croix

10 Servings

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Trifle St. Croix Ingredients

5 Egg yolks	2 tb Freshly grated nutmeg
4 c Milk	4 tb Dark rum
1 tb Vanilla extract	1 Angel food cake
1 c Sugar	1 pk Macaroon cookies, crushed
pn Salt	Whipped cream to garnish
2 tb Cornstarch (heaping tb)	Toasted coconut to garnish

Instructions for Trifle St. Croix

(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

Main Ingredient: Cuisine: Uncategorized