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Home Roasted Pecans With Ground Cumin

Dairy-free Trifle Recipe

Ingredients

How to make it

  • CUSTARD:
  • CREAM THE EGG YOLKS AND SUGAR TOGETHER UNTIL THICK. IF THE MISTURE IS FROTHY, CONTINUE TO BEAT IT UNTIL IT BECOMES CREAMY
  • HEAT THE MILK TO BOILING POINT.
  • REMOVE FROM THE HEAT AND SLOWLY ADD IT TO THE EGG MISTURE WHILE STIRRING CONTINUOUSLY
  • POUR THE MISTURE INTO THE POT AND COOK GENTLY OVER MEDIUM HEAT UNTIL IT THICKENS
  • STIR CONTINUOUSLY AND DON'T LET IT BOIL AS IT WILL CURDLE
  • THE CUSTARD IS COOKED WHEN IT CAN COAT THE BACK OF A SPOON
  • FINALLY, STIRE IN THE VANILLA ESSENCE AND LEAVE THE CUSTART TO COOL COMPLETELY.
  • TRIFLE:
  • TO ASSEMBLE THE TRIFLE, CUT THE SPONGE FINGERS IN THIRDS AND ARRANGE AROUND THE INSIDE OF INDIVDUAL GLASSES OR BOWLS.
  • DRIZZLE THE SHERRY OVER THE BISCUITS
  • CUT UP THE JELLY, THEN LAYER IT ALTERNATELY ALONG WITH THE CUSTARD, STRAWBERRIES AND ALMONDS.
  • TOP WITH A SPOONFUL OF WHIPPPED CREAM
  • ENJOY!!!!! :)

Reviews & Comments 2

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    " It was excellent "
    mbeards2 ate it and said...
    This sounds lovely! Several of my family members are sensitive to dairy products and it is so hard to find desserts that are free of them.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    fantastic. post and love the recipe thanks high5
    Was this review helpful? Yes Flag

The Cook

tinadc Cape Town, ZA

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