Cold Desserts Recipes - Crème Anglaise Trifle Recipe

Ingredients

• 450ml/3/4pt full-fat milk

• 1 vanilla pod (split lengthways)

• 1 large egg

• 2 egg yolks

• 4 tablespoon caster sugar

• 200ml/7fl oz double cream

• 200ml/7fl oz sweet sherry

• 8 trifle sponges

• 450g/1lb cherries (stoned), plus extra to decorate

Serves 4

---

Method:

1. Put the milk in a pan with the vanilla pod and bring slowly to the boil. Remove from the heat, then cover and leave to infuse for 20 minutes.

2. Whisk the egg, yolks and caster sugar together and add the milk. Return to a clean pan and cook gently without boiling until the custard thickens. Strain into a bowl and cool for 1 hour, then chill for 3 hours.

3. Lightly whip the cream until just stiff, then whisk in the chilled custard. Pour 1 tablespoon of sherry into the bottom of 4 tall glasses.

4. Make layers with the sponges, custard, stoned cherries and sherry, finishing with the custard.  Decorate with cherries.