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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2/3 cup(s) white sugar |
1/2 cup(s) flour |
1/2 teaspoon(s) scalded milk |
4 egg yolks beaten |
2 teaspoon(s) vanilla |
2 tablespoon(s) butter |
1 package(s) frozen raspberries thicken with cornstarch, sugar and water |
1 angel food cake or white pound cake cut into 1 x 1 squares |
Directions:
1. Mix dry ingredients in large saucepan, add scalded milk, stirring. cook over medium heat until mixture starts to thicken. Remove from heat. Stir a little hot mixture into beaten egg yolks, blend the remainder in. Cook until thick. Remove from heat, blend in vanilla and butter. Let cool
2. Layer cake, raspberries, custard. Repeat ending with custard. Top with whipped cream. Garnish with cherries.
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