NOTE: Prepare custard a day before making and serving the trifle, if using in recipe "Trifle". Scald together milk and cream in top of double boiler. In small bowl beat egg yolks with sugar, flour and salt. Gradually add milk mixture to bowl, stiring constantly. Return mixture to double boiler and cook over hot (not boiling) water, stirring constantly with wooden spoon. When custard shows signs of thickening, test it with clean metal spoon. Custard is done when it coats spoon with a creamy layer. Remove custard from heat immediately to prevent overcooking. Cool custard and then stir in vanilla. Cover and chill thoroughly, preferably overnight. If you should overcook custard, causing curdling, immediately place pan into another pan containing cold water and beat with rotary beater or hand mixer until custard is smooth. Do not reheat it. Use as directed for "trifle" (see recipe). WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 REFRIGERATE OVERNIGHT Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 247 (51%)|
|Amt Per Serving||% DV|
|Total Fat 27.4g||37 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 1259.9mg||388 %|
|Sodium 55.4mg||2 %|
|Potassium 142mg||4 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 43.7g|
|Protein 17g||24 %|
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Calories per serving: 486
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