Scottish Lion Trifle

Custard Sauce:


6 cups milk
3 tablespoons cornstarch
4 tablespoons sugar
4 egg yolks
2 teaspoons vanilla


In heavy saucepan, combine 1 cup milk and all the cornstarch. Stir with wire whisk until cornstarch is dissolved. Add the remaining 5 cups milk and the sugar; cook over moderate heat, stirring constantly until the sauce thickens and comes to a boil. In a smaller bowl, break up the egg yolks with a fork and stir in about a half cup of the sauce; then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly. Remove the pan from the heat and add the vanilla extract.



Serves 6

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