TROPICAL TRIFLE
Custard:
3 cups Florida skim or evaporated milk
2 teaspoons grated Florida orange zest
5 Florida eggs, 2 yolks and
3 whole eggs
1 cup Florida sugar
1/4 cup cornstarch
Syrup:
1/2 cup water
1/4 cup Florida sugar
2 tsp. Florida orange zest
2 T. orange-flavored liquor or cream sherry
Ingredients for layering:
2 cups angel, yellow or pound cake cubes
1 cup Florida orange sections
1 cup chopped Florida mango cubes
1 cup chopped Florida Papaya cubes
1 cup Florida banana slices
1 cup Florida whipped cream or reduced fat whipped topping
Pour milk into a heavy saucepan and add orange zest
While 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: 502
Protein: 11 g
Carbohydrates: 98 g
Fat - Total: 8 g
Saturated Fat: 4 g
Vitamin C: 41 mg
Courtesy of the Florida Department of Agriculture and Consumer Services
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