4 Egg Yolks
2 Tablespoons Corn Flour
½ cup Sugar
1 cup Cream
½ cup Milk
1 teaspoon Vanilla
1 big piece of Lemon Rind
Beat sugar, yolks and corn flour in small bowl until thick and creamy, add cream, milk and vanilla then transfer mixture to medium saucepan.
Add lemon rind and heat gently until boils and thickens.
Remove from heat, cover and refrigerate for 1 hour....don’t forget to find the lemon rind and remove from custard.
Summer Trifle
Sponge Cake or Packet Jam Roulettes
400g of each - strawberries, blueberries, raspberries
1 packet Strawberry jelly crystals
1 cup boiling water
½ cup cold water
Portuguese Custard
Cut sponge or roulettes into 2cm pieces and layer in bottom of
large dish (2 litre/8 cup capacity).
Top with a layer of blueberries, raspberries and strawberries.
Combine jelly crystals with boiling water in large jug, stir and dissolve well. Add cold water and stir well. Carefully pour the jelly mixture over the sponge pieces and berries then cover and refrigerate for 2 hours.
Make your custard following the directions.
Pour your custard on top of the jelly layer and refrigerate again for 1 hour.
Top your trifle with the remaining berries or add a layer of whipped cream between the custard and the berries!