I came across this recipe awhile back. It is a no-bake dessert filled with fruit, jam and custard. It has a slight crunch from the toasted almonds and a creaminess you only get from homemade vanilla custard. Not to mention it all rests on a bed of store bought pound cake. If you're a fan of rich, buttery pound cake like I am, you'll love this treat.
Easy Strawberry Custard Cake
1/2 C sugar
1/4 C cornstarch
3 C skim milk
1 egg yolk
1 t vanilla extract
1 (10 3/4 oz) reduced-fat frozen pound cake, thawed
1/3 C seedless raspberry jam
1 quart strawberries
3 T orange juice
1/3 C sliced almonds, toasted
In a saucepan, mix together sugar, cornstarch and milk over medium heat, stirring until mixture comes to a boil and thickens. Add 1/2 C custard mixture to yolk and return to saucepan, heating well. Add vanilla; set aside to cool. Slice pound cake and place slices along bottom of 2 quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over pound cake layer. Drizzle orange juice over berries. Carefully spread custard over strawberries. Sprinkle with toasted almonds. Makes 10-12 servings.
No comments:
Post a Comment