1 1/3 cups sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 egg yolks
1 tablespoon vanilla
1 (12-ounce) package vanilla wafers
1/4 cup bourbon
2 tablespoons rum
6 ripe bananas, sliced
6 (1.4-ounce) English toffee candy bars, crushed
2 cups whipping cream
2 tablespoons confectioners sugar
Combine first 3 ingredients in a large heavy saucepan; whisk in
milk. Bring to a boil over medium heat, whisking constantly.
Remove mixture from heat. Beat egg yolks until thick and pale.
Gradually stir about one-fourth of hot mixture into yolks; add to
the remaining hot mixture, stirring constantly. Cook, stirring
constantly, 1 minute. Stir in vanilla. Layer one-third wafers in
bottom of a 4-quart baking dish. Stir together bourbon and rum;
brush over wafers. Top with one-third of banana. Spoon one-third
of custard over banana, and sprinkle with one-third cup crushed
candy bar. Repeat procedure twice. Beat whipping cream at medium
speed of an electric mixer until foamy; gradually add confectioners
sugar, beating until soft peaks form. Spread whipped cream over
trifle, and sprinkle with remaining crushed candy bar. Cover and
chill 3 hours.
Yield: 10-12 servings.
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