Rasberry&Custard Cream Angel Food Cake Topping

• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup flour
• 2 cups milk
• 3 slightly beaten egg yokes
• teasp. vanilla extract
• 1 cup cream, whipped
• 1 cup sweetened (frozen) rasberries
• 1 angel food cake

1. mix sugar, salt and flour in saucepan, warm over medium heat, slowly stirring in milk while whisking constantly.
2. after mixture become thick and bubbly (must continually stir), cook two more minutes. put some of hot mixture and mix with egg yokes then return to rest of mixture.
3. bring just to a boil (stirring constantly), remove from heat, add vanilla and let cool in refridge.
4. when ready to serve, whip cream and fold into mixture.
5. slice cake horizontally two times so you're left with three slices of cake. spread custard/cream on top of each slice, as you reassemble cake. Top cake with custard/cream and then spoon sweetened rasberries over top.

salt, sugar, flour, milk, egg yokes, vanilla extract, cream, rasberries, cake

Taken from www.epicurious.com/recipes/member/views/rasberry-custard-cream-angel-food-cake-topping-1219828 (may not work)