- 10
Ingredients
- 3 cups fat-free milk
- 2 large eggs
- 1-1/2 Tbsp cornstarch
- 1-1/2 Tbsp granulated sugar
- 1-1/2 tsp. vanilla extract
- 9 oz. prepared angel food cake, cut into 2" chunks
- 1/3 cup orange juice
- 1 can (14-16 oz) whole-berry cranberry sauce
- 1/2 cup heavy cream
- 1 Tbsp confectioners' sugar
- 1/4 cup sliced almonds, toasted
Preparation
Step 1
1. Bring milk to a boil over medium heat in large saucepan and turn off heat. Meanwhile beat eggs, cornstarch, granulated sugar and vanilla extract in medium bowl until smooth.
2. Add hot milk to egg mixture in a thin stream whisking. Pour back into saucepan and cook over medium-low heat, whisking until thickened, about 10 minutes.
3. Pour custard into bowl and chill 30 minutes.
4. Put half of the cake cubes in 2-1/2 to 3 quart trifle dish or glass bowl. Sprinkle with half of the juice then spread half the cranberry sauce over cake. Cover with half of the custard. Repeat process to make a second layer covering top of cake with custard. Chill overnight.
5. Whip cream with confectioners' sugar just until soft peaks form. Spread on top of trifle and sprinkle with almonds.