Friday, February 27, 2009

Peach Trifle

2 teaspoons of cornstarch
3 egg yolks
1/2 cup of sugar
1/2 teaspoon of vanilla extract
Few grains salt
Stale sponge cake
2 cups milk
2 cups sliced fresh peaches

Combine cornstarch, 1/4 cup sugar and salt. stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot milk mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla extract . Slice sponge cake thin. Add remaining 1/4 cup sugar to peaches. Arrange cake and peaches in alternate layers. Top with custard sauce. Chill. Makes 4 to 6 servings.

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