A recipe for Trifle (Raspberry Custard Bowl). Follow the simple recipe instructions for Trifle (Raspberry Custard Bowl) shared by other home cooking experts.
Ingredients
1/2 c. Sugar3 Tbs. Cornstarch
1/4 Tsp. Salt
3 c. Milk
1/2 c. Dry white wine
3 Egg yolks, beaten
3 Tbs. Butter or margarine, softened
1 Tbs. Vanilla
2 1/2 oz. Whole blanched almonds
2 pkg. Ladyfingers (3oz)
1/2 c. Red raspberry preserves
1 pkg. Frozen red raspberries (12 oz)
1 c. Chilled whipping cream
2 Tbs. Sugar
Directions
Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright.) Cover and refrigerate 30 minutes. Beat cream and 2 Tbs. sugar in chilled small mixer bowl until stiff; spread over top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. From: Sandee Eveland
