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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |