Sunday, June 20, 2004

Nothing but a trifling matter

I am not from England, and this is my version of the stuff, so I apologize if this isn't exactly authentic. I actually was having a hankering for a cold dessert as the temperature rose to 90 degrees today. It was so damn hot today, Sunday's dinner was cold chicken salad with pineapple and cashews on a bed of Boston lettuce with cold sauteed squash/zuchini with a basalmic vinegar and truffle oil dressing. Oh, we ate the trifle for dessert.

Custard
8 egg yolks
1 c. sugar
1 1/4 c. whole milk
2 tsp. vanilla extract
3 tbsp. flour

Cake
Sponge cake cut into rectangular strips 1" x 2"
(I use sponge cake from the Chinese bakery. Actually, at the one I frequent they sell the little cake trimmings from the jelly rolls for pennies.)

Fruit
Strawberries, raspberriess (golden & red), peaches, and cherries (all sliced or chopped- 4-5 c. total) mixed with 1 tsp. fresh lime juice and 1-2 tbsp. sugar

2-3 tbsp Sherry (acutally, someone drank all the sherry. It was not me - I swear! so I used the Chinese cooking wine and it worked just fine)

Whipping cream with vanilla sugar and stabilzer.


Assembly


1. In s medium sauce pan or top of a double boiler, eat the egg yolks and sugar until the mixture becomes a light lemony color. Combine flour into the mixture. Stir in the milk. Cook over a double boiler or a boiling pan of water on medium-high boil. Stir constantly and cook for about 10-15 minutes. Remove from the heat and let cool at least 1 hour.

2. Arrange the cake strips in a circular trifle dish. If you don't have one any clear baking dish will do, but make sure you have one that is at least 2-3 inches deep. Cover the bottom of the dish completely. Sprinkle a little bit of the sherry on the cake. Spoon the custard over the cake. It will soak in a little bit (good). Spoon a layer of fruit then repeat with the cake until you've got a few layers. End with a layer of fruit.

Chill for at least 2-3 hours or overnight.

Serve with dollops of whipped creme.

Note if you want thicker custard, use cornstarch (dissolve it in the milk first).

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