Side Pannel
Trifle St. Croix
Ingredients List
- 5 Egg yolks
- 4 c Milk
- 1 tb Vanilla extract
- 1 c Sugar
- pn Salt
- 2 tb Cornstarch (heaping tb)
- 2 tb Freshly grated nutmeg
- 4 tb Dark rum
- 1 Angel food cake
- 1 pk Macaroon cookies, crushed
- Whipped cream to garnish
- Toasted coconut to garnish
Directions
(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.
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.
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