Traditional English Trifle

Custard:

6	egg yolks
⅔	cup sugar
½	cup flour
⅛	teaspoon salt
3	cups milk, scalded
1	tablespoon butter
1½	teaspoons vanilla extract

In a large bowl beat egg yolks, sugar, flour and salt together until thoroughly blended. Very slowly add milk to the egg mixture, beating constantly. Return to heavy saucepan and cook, stirring constantly, over low heat until thick and smooth. Remove from heat and stir in butter and vanilla. Cool to room temperature.

Trifle:

5	slices poundcake, cut ½‑inch thick
⅓	to ½ cup raspberry preserves
½	cup sweet sherry or red wine
3-	ounce package black cherry gelatin
½	cup boiling water
	Ice cubes
2	to 3 cups of seasonal berries or other fruit (like peaches, pears)
	Cold custard
1½	cups heavy cream, whipped
¼	cup coarsely chopped walnuts (optional)

Spread preserves on cake and arrange in bottom of a trifle bowl or deep 3‑quart decorative glass serving dish. Pour sherry over cake. Dissolve gelatin in boiling water. Add enough ice to make 1½ cups gelatin. Pour over cake, and chill until set (about 1 hour). Spread a layer of fruit over gelatin. Pour over half of the custard and smooth the top. Add another layer of fruit, followed by the rest of the custard. Chill overnight. Before serving, spread whipped cream over top and sprinkle with chopped nuts.

Serves 8 to 10.