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Wednesday, January 2, 2013,3:35 AM by
V.Chitralekha

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EGG CUSTARD, APRICOT AND SHERRY TRIFLE

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
8 minutes

Preparation Method :

  • Pour the milk into a jug. Warm, uncovered, on Full for 2 minutes. Add in the corn flour and water into a 6 cups bowl and stir until smooth.
  • Beat in the eggs one at a time. Add 3 tablespoons of the caster sugar and mix in the warm milk.
  • Cook, uncovered, on Full for 6 minutes, whisking every minute, until the custard is of a thin coating consistency.
  • Mix in the vanilla. Cover and set aside. Stand eight slices of Swiss roll against the side of a deep glass serving dish.
  • Reserve some apricot halves for decoration and coarsely chop the remainder. Use to cover the base of the dish with the remaining Swiss roll.
  • Moisten with the sherry and apricot syrup. Coat with half the warm custard and let it soak well in. Pour the remaining custard over the top.
  • Cover and chill for 4 - 5 hours. Before serving, beat together the cream and remaining caster sugar until thick.
  • Use to decorate the top of the trifle, then arrange the reserved apricot halves on top. Dust with jimmies.

INGREDIENTS

  • 500 grams apricot halves, drained
  • 2 tablespoons sweet sherry
  • 75 ml apricot syrup
  • 150 ml double cream     
  • 500 ml full-cream milk
  • 1 tablespoon corn flour
  • 1 tablespoon cold water
  • 4 large eggs
  • 75 grams castor sugar
  • 1 teaspoon vanilla essence
  • 2 jam -filled Swiss rolls, thinly sliced
  • Jimmies, to decorate

3 comments for “Egg Custard, Apricot and Sherry Trifle”

  • Posted Monday, February 13, 2023 at 6:01:24 PM

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