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Trifle
[Ingredients]
1 packet
Port wine jelly crystals
1
1
/
cups
Boiling water
2
1
5
/
tbsp
Custard powder
3
375 ml
Milk
1/2 cup
Sugar
1 tsp
Vanilla essence
1 cup
Whipped cream
12
Macaroons
1
Madeira cake
1/2 cup
Sherry Wine
few
Strawberries
few
Blueberries
[Method]
1. Dissolve jelly crystals in boiling water. Refrigerate
until partially set.
2. Blend custard powder with milk; add sugar and vanilla
essence. Cook on microwave HIGH for 5 minutes 30
seconds to 8 minutes, stirring twice during cooking.
Cool.
3. Fold half the whipped cream into custard.
4. Arrange macaroons and cake in the base of 4 individual
serving dishes. Pour half the sherry wine over
macaroons and cake. Top with a layer of strawberries,
blueberries, jelly and custard.
5. Repeat layers. Chill for 2 to 3 hours.
6. Decorate with remaining whipped cream.
Creme Caramel
[Ingredients]
Caramel:
6 tbsp
Sugar
2 tbsp
Hot water
Custard:
3
Eggs
1
1
/
tbsp
Sugar
2
450 ml
Milk
[Method]
1. Mix the sugar and water for caramel in a pudding basin.
2. Cook on microwave HIGH for 4 minutes to 5 minutes
30 seconds, or until the caramel turns dark golden
brown.
3. Pour into 4 ramekin dishes. Set aside.
4. Lightly whisk together eggs and sugar, stir in milk.
5. Pour the mixture into the ramekin dishes. Place
ramekins in a large dish.
6. Pour almost boiling water into the dish to reach the
level of the custard.
7. Cook on microwave MED for 20 to 24 minutes until
set. Chill before turning out and serve.
11
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