French Vanilla Summer Trifle

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Once you've assembled this dessert, refrigerate it for several hours to allow the peach juices and rich custard to soak into the ladyfingers.

Ingredients

• 2 1/2 cups finely chopped peeled ripe peaches
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 2/3 cups 2% reduced-fat milk
• 1 cup evaporated fat-free milk
• 1/2 teaspoon vanilla extract
• 15 cakelike ladyfingers, halved lengthwise

Directions

1. Combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes.
2. Combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
3. Heat milks in a medium, heavy saucepan over medium-high heat to 80° or until tiny bubbles form around edge (do not boil).
4. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk.
5. Return milk mixture to saucepan.
6. Cook over medium heat 2 minutes or until thick and bubbly, stirring constantly.
7. Remove from heat, and stir in vanilla.
8. Spoon custard into a small bowl.
9. Place bowl in a large ice-filled bowl 15 minutes or until custard is cool, stirring occasionally.
10. Remove bowl from ice.
11. Arrange 10 ladyfinger halves, cut sides up, in a single layer on bottom of a 1 1/2-quart soufflé or trifle dish.
12. Spoon half of peach mixture over ladyfingers.
13. Spread half of custard over peach mixture.
14. Arrange 10 ladyfinger halves, standing upright, around side of dish.
15. Arrange 10 ladyfinger halves, cut sides up, on top of custard.
16. Spoon remaining peach mixture over ladyfingers.
17. Spread remaining custard over peach mixture.
18. Cover and refrigerate 4 hours or overnight.

Yield: 6 servings (serving size: about 1 cup)