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Custard:3 cups Florida skim or evaporated milk2 teaspoons grated Florida orange zest5 Florida eggs, 2 yolks and3 whole eggs1 cup Florida sugar1/4 cup cornstarchSyrup:1/2 cup water1/4 cup Florida sugar2 tsp. Florida orange zest2 T. orange-flavored liquor or cream sherryIngredients for layering:2 cups angel, yellow or pound cake cubes1 cup Florida orange sections1 cup chopped Florida mango cubes1 cup chopped Florida Papaya cubes1 cup Florida banana slices1 cup Florida whipped cream or reduced fat whipped toppingPour milk into a heavy saucepan and add orange zestWhile milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry.In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve.Nutrients Per Serving:Calories: 502Protein: 11 gCarbohydrates: 98 gFat - Total: 8 gSaturated Fat: 4 gVitamin C: 41 mgCourtesy of the Florida Department of Agriculture and Consumer Services
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