MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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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