Millenni-YUM! - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

August 2006

Millenni-YUM - Great New Recipes using Manitoba Foods

3 cups	(750 mL)	milk
5		egg yolks
1/2 cup	(125 mL)	granulated sugar
1/4 cup	(50 mL)	cornstarch
1 tsp	(5 mL)	vanilla
1 cup	(250 mL)	whipping cream
7 cups	(1.75 L)	cubed angel food cake* (1-10 oz/300 g cake)
4 cups	(1 L)	sliced fresh fruit or berries
For garnish - fresh fruit and toasted flake almonds (optional)
In saucepan over medium-low heat, heat milk until bubbles form around edge. Meanwhile, in separate saucepan beat together egg yolks, sugar and cornstarch until smooth. Gradually whisk in milk; cook over medium heat, stirring constantly, for 3-5 minutes or until thickened. Reduce heat to low and simmer for 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Allow to cool, cover with plastic wrap directly on surface. (Custard can be refrigerated for up to 1 day.) Whip cream. Fold half the whipped cream into custard. Place half the cake into 10 or 12-cup (2.5 - 3 L) glass serving bowl. Spread half the fruit over cake. Top with half the custard. Repeat layers. Top with remaining whipped cream. Cover. Refrigerate for several hours or overnight. Garnish with toasted almonds and fresh fruit. Makes 10-12 servings. Frozen pound cake, sponge cake, any left-over cake or ladyfingers. Manitoba Milk Producers* www.milk.mb.ca