Trifle St. Croix

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Title: Trifle St. Croix
Categories: Desserts
Yield: 10 servings

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

(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.

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