Trifle
- Aramcon Recipes
- Desserts
Author: Mrs. L. M. Hutchinson
Released 14 October 2006
Favorite Recipes, Abqaiq, Saudi Arabia, 1953
Line a dessert bowl with thin slices of sponge or chiffon cake. Spread top with thin layer of jam, (apricot, strawberry or raspberry). Sprinkle with 2 tbsp. brandy. Pour over one half recipe of soft custard (listed below). Put another layer of cake; then jam; 2 more tbsp. brandy; then remainder of custard. Refrigerate 4 to 6 hours. At serving time, beat one bottle Avoset until stiff. Add 1 tsp. vanilla, 2 tbsp. sugar and pile over trifle and serve.
Soft Custard:
2 eggs, or 4 yolks, slightly beaten
3 tbsp. sugar
Salt
1 ½ cups milk, scalded
½ tsp. vanilla
Combine eggs, or yolks, sugar and salt. Stir scalded milk in slowly. Cook over hot (not boiling) water until mixture thickens and coats a spoon, about 5 to 8 minutes. Remove immediately and place over pan of cold water. Add vanilla and cool before adding to trifle.
Mrs. L. M. Hutchinson