strawberry rum trifle

Directions

1. 1

   Strawberry Rum Trifle Custard Sauce 6 egg yolks 1/2 cup dark rum, divided 1/2 cup granulated sugar 3/4 cup plus 2 tablespoons milk 1 tablesp

2. 2

   Add sugar, whisking until mixture is thick and lemon colored, about 2 to 3 minutes

3. 3

   When the mixture begins to thicken add 3/4 cup milk and cornstarch mixture

4. 4

   Continuing over medium-low heat cook, stirring constantly, until mixture thickens to a pudding like consistency , about 3 to 5 minutes (do n

5. 5

   Remove from heat and stir continuously until slightly cooled

6. 6

   Transfer the warm custard to a clean, dry bowl, cover the top surface with a layer of plastic so that a skin doesn't form and refrigerate

7. 7

   When the custard has cooled for 1 to 2 hours, combine the heavy cream and vanilla extract in a bowl and whip either by hand or using a stand

8. 8

   Fold half the whipped cream into the custard and keep cold