Title: Trifle St. Croix
Categories: Dessert
Yield: 10 Servings

5		Egg yolks
4	c	Milk
1	tb	Vanilla extract
1	c	Sugar
	pn	Salt
2	tb	Cornstarch (heaping tb)
2	tb	Freshly grated nutmeg
4	tb	Dark rum
1		Angel food cake
1	pk	Macaroon cookies, crushed
		Whipped cream to garnish
		Toasted coconut to garnish
(From	"Ab	ove and Beyond Parsley,")

In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and cornstarch. Cook until thickened. Remove from heat. Add nutmeg and rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover bottom of pan with slices of angel food cake. Add 1/2 cup crushed macaroons, followed by 1/2 custard mixture. Repeat cookie layer and custard. Cover and refrigerate overnight. Remove sides of springform pan and serve with whipped cream and toasted coconut.

Nutritional analysis per serving: 547 calories; 16.8 grams total fat; (5.1 grams saturated fat); 13 grams protein; 20.3 grams carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.

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