COMMENT:
Fruit trifle, the layered fruit and custard dessert, was brought to Louisiana by the English many years ago. The abundance of fresh berries and other seasonal fruit made the creation of this dish simple in bayou country. Try substituting a variety of mixed fruit.
INGREDIENTS FOR CUSTARD:
- 2 cups half and half cream
- 4 egg yolks
- 1/2 cup sugar
- 1 tbsp vanilla
- pinch of cinnamon
- pinch of nutmeg
- 3/4 tbsp corn starch
- 1 tbsp water
METHOD:
Place the cream in a sauce pan over medium-high heat and bring to a low boil. In a mixing bowl, whip eggs, sugar, vanilla, cinnamon and nutmeg. In a measuring cup, combine corn starch and water. Dissolve well and set aside. Once cream begins to boil, remove from heat and pour approximately one cup into the egg mixture. Using a wire whisk, whip constantly. Pour the egg and cream mixture back into the pot with the remaining one cup of milk and continue to stir. Return the sauce pan to heat, pour in corn starch and stir until custard begins to thicken. Remove from heat and continue to stir three to five minutes. Set aside.
INGREDIENTS FOR TRIFLE:
- 1 angel food cake
- 1/4 cup praline liqueur
- 1 cup sliced strawberries
- 1 cup sliced blueberries
- 1 cup sliced bananas
- 1 cup blackberries or raspberries
- 2 cups prepared custard sauce (see above)
- 1 cup sweetened cream, whipped
METHOD:
Cut angel food cake into one-inch squares. Place squares in large mixing bowl and sprinkle with brandy. In a large footed trifle dish, layer the cake, fruit and custard sauce until all is used. Top with the whipped cream and garnish with a sprig of fresh mint and a sprinkle of cinnamon. |
