photo by Shannon Hooper

1 ½ quarts whole milk
1 ½ cups sugar
2 tablespoons corn starch
6 eggs
½ cup sherry
2 cups heavy cream
½ of Miss Daisy’s Five-Flavor Pound Cake, sliced
Raspberry or strawberry preserves

(For this demonstration, Miss Daisy added strawberries, blueberries and kiwi to the recipe.)

Assemble ingredients and utensils. Pour milk into top of a double boiler. Combine the sugar, corn starch, and eggs until smooth; add to the milk; heat until mixture is thickened, stirring constantly. Set aside to cool. Add sherry to the cooled custard. Whip the heavy cream and set aside. Arrange cake slices in a deep glass trifle dish. Spread with preserves, then top with a layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill.

Yields: 6-8 servings