Tropical Trifle: Marketing Florida Agriculture

(Photo below)

Dessert-8001

Custard
3 cups	skim or evaporated milk
2 teaspoons	orange zest, grated
5	eggs, 2 yolks and 3 whole eggs
1 cup	sugar
1/4 cup	cornstarch

Syrup
1/2 cup	water
1/4 cup	sugar
2 teaspoons	orange zest, grated
2 tablespoons	orange-flavored liqueur or cream sherry

Layering
2 cups	angel, yellow or pound cake cubes
1 cup	orange sections
1 cup	mango, chopped, cubes
1 cup	papaya, chopped, cubes
1 cup	banana, sliced
1 cup	whipped cream or reduced-fat whipped topping

Preparation
Pour milk into a heavy saucepan and add orange zest. While milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry. In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve.

Tropical Trifle