Categories: Puddings- Custards- Flans

Ingredients

• 3 Tbsp. cornstarch
• 1/4 cup sugar
• 3 cups milk
• 4 egg yolks, beaten
• 2 tsp. vanilla extract
• 1 loaf (1 lb.) frozen pound cake, thawed
• 3/4 cup raspberry jam
• 3 cups fresh or frozen unsweetened raspberries, thawed and drained
• 1 cup whipping cream
• 2 Tbsp. confectioners' sugar
• 2 Tbsp. sliced almonds, toasted
• Fresh raspberries, optional

Directions

1. In a heavy 2-quart saucepan, combine the cornstarch and sugar; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Gradually stir 1/2 cup into egg yolks; return all to pan and mix well. Cook and stir over medium-low heat for 15 minutes or until mixture thickens
2. slightly and coats the back of a spoon (do not boil). Stir in vanilla. Pour into a bowl and cover with waxed paper. Chill 20 minutes.
3. Meanwhile, cut cake into 3/4-inch slices; spread with jam. Cut each slice into thirds; place with jam side up in a 3-quart trifle dish or a deep salad bowl. Cover with berries. Top with custard. Cover and chill overnight.
4. Just before serving, whip cream and sugar until stiff; spread over custard. Garnish with almonds and berries if desired.

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