- 1 pound cake, fresh or frozen, thawed
- 2 1/2 cup(s) milk
- 2 pint(s) heavy whipping cream
- 2 tsp(s) vanilla paste or vanilla
- 8 egg yolks
- 1 1/4 cup(s) sugar
- 1 small jar raspberry preserves, seedless
- 2 cup(s) raspberries, fresh or frozen
1. In a mixing bowl beat the 8 egg yolks and 3/4 cups of sugar together until it has thickened and is a pale yellow color. Set aside.
2. In a medium-size sauce pan, combine the 2 1/2 cups of milk and 1 cup of cream. Bring mixture just to a boil and remove from heat.
3. Add 1/2 cup of hot milk and cream to the egg mixture stirring constantly so egg doesn't cook. Then add egg mixture back into the sauce pan of milk and cream, stirring constantly. Cook mixture on medium-low heat until it thickens and you can draw a line with your finger on the back of a spoon and it leaves a trail.
4. Remove from heat, stir in vanilla, and strain it into a bowl. Cover the surface of the custard with plastic wrap so it doesn't get a film on top and refrigerate for a couple hours. It can be made 2 days ahead and stored in the refrigerator. Makes about 4 cups.
Raspberry Whipped Cream
1. Pour 1 pint and any remaining cream plus 1/2 cup sugar (adjust amount of sugar to your liking) into a mixing bowl. Beat on medium-high until stiff peaks form. Separate whipped cream into two equal parts; cover and refrigerate.
2. In small sauce pan on medium-low, heat 1/2 jar of raspberry preserves just until it becomes a pourable liquid. Remove from heat and let it cool slightly for about 2 minutes. Gently fold in small amounts of melted raspberry preserves into one half of the whipped cream, cover and refrigerate.
Assembling the Trifle
1. Slice pound cake into 1/2-inch pieces. In a small, clear glass bowl or serving dish, place one layer each of cake, regular whipped cream, raspberries, raspberry whipped cream and creme anglaise. Repeat layers. Leftover whipped cream and creme anglaise can be used for garnish.