—————————COFFEE-CARAMEL
CUSTARD————————— 2 2/3 c Half and half
6 Egg yolks
3/4 c Dark brown sugar, packed
3 tb All-purpose flour
1 1/2 ts Vanilla extract
1 c Whipping cream; chilled +
2 tb Whipping cream; chilled
1 1/4 ts Instant espresso powder
-OR- instant coffee powder 3 tb Scotch whisky

———————————–TRIFLE———————————–
1 Frozen pound cake, 1-lb.size
-thawed, cut into 3/4″ cubes 6 tb Scotch whisky
1 c Raspberry jam
1 pt Fresh raspberries; -OR-
24 oz -Frozen raspberries, thawed
2 lg Bananas; peeled,
- halved lengthwise, sliced ———————————TO
FINISH——————————— 2 c Whipping cream;
chilled
3 tb Sugar
3 tb Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate – curled or grated For custard: Scald half
and half in heavy medium saucepan. Whisk yolks, sugar and flour in
top of double boiler until smooth. Gradually whisk in hot half and
half. Set over boiling water and stir until custard is very thick
and mounds when dropped from spoon, about 6 minutes. Set top of
double boiler over ice and chill custard,
whisking occasionally. Mix in vanilla. Combine whipping cream
and espresso powder in large bowl and stir until powder dissolves.
Beat to firm peaks. Add Scotch and beat until firm. Fold cream
mixture into cold custard in 2 additions. (Can be prepared 1 day
ahead. Cover and refrigerate.) For trifle: Place half of pound cake
cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3
tablespoons Scotch and toss. Heat jam in heavy small saucepan until
just pourable. Spoon half of jam over cake and spread. Top with
half of custard. Top with 1/2 the raspberries, making sure some
berries show at sides of bowl. Top with half of bananas. Place
remaining pound cake cubes in another bowl. Sprinkle with 3
tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam
over and spread. Top with remaining custard, then with other halves
of raspberries and bananas. Cover and refrigerate until set, at
least 3 hours. (Can be prepared 1 day ahead). Whip cream and sugar
in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to
firm peaks. Mound cream atop trifle. Garnish with fresh raspberries
and chocolate. Source: Bon Appetit, December 1990 per Karen
Mintzias Fidonet COOKING echo

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