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.

The trifle may be layered any way you choose; we at the Scottish Lion layer it as follows. Line the bottom of a large trifle dish with one layer of the sponge cake. Mix the orange juice and the sherry together and pour half of the mixture over the cake. Cover the layer with raspberry jam. Place another layer of cake over the jam and pour the remaining orange juice and sherry mixture over it; cover with raspberry jam. Next, add a layer of sliced peaches, followed by the custard sauce, more raspberry jam, and another layer of peaches. Top with whipped cream and nuts just before serving.