Ingredients4 h 40 m servings 317 cals
- Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
- Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
- Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.
Per Serving: 317 calories; 19.2 g fat; 29.8 g carbohydrates; 7.2 g protein; 181 mg cholesterol; 244 mg sodium. Full nutrition
ReviewsRead all reviews 3
Oh gosh this brings back memories. Jessie Parker a friend from years ago used to make this at Christmas to share with our Secretary's group. I remember it having strawberries or cherries sometim...
Just a tip for more flavor - when I make my homemade custard, I do so in a double boiler. After the milk is hot (not to boiling) I add (4) beaten egg yolks and a mix (in separate bowl) of 1/4 su...