Custard       

3 cups       skim or evaporated milk
2 tsp          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 tsp        orange zest, grated
2 tbs        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.

This article was submitted courtesy of the Florida Agricultural Department
 

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