MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Trifle St. Croix
  Categories: Desserts
       Yield: 10 servings
  
       5    Egg yolks
       4 c  Milk
       1 tb Vanilla extract
       1 c  Sugar
         pn Salt
       2 tb Cornstarch (heaping tb)
       2 tb Freshly grated nutmeg
       4 tb Dark rum
       1    Angel food cake
       1 pk Macaroon cookies, crushed
            Whipped cream to garnish
            Toasted coconut to garnish
  
   (From “Above and Beyond Parsley,”)
   
   In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and
   cornstarch. Cook until thickened. Remove from heat. Add nutmeg and
   rum. Set aside.
   
   Lightly oil a springform pan with nonstick vegetable spray. Cover
   bottom of pan with slices of angel food cake. Add 1/2 cup crushed
   macaroons, followed by 1/2 custard mixture. Repeat cookie layer and
   custard. Cover and refrigerate overnight. Remove sides of springform
   pan and serve with whipped cream and toasted coconut.
   
   Nutritional analysis per serving: 547 calories; 16.8 grams total fat;
   (5.1 grams saturated fat); 13 grams protein; 20.3 grams
   carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.
  
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