Scotch Trifle

• Custard
• 2 2/3 cups half and half
• 6 egg yolks
• 3/4 cup firmly packed dark brown sugar
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons vanilla extract
• 1 cup plus 2 tablespoons chilled whipping cream?
• Trifle
• 1 1-pound frozen pound cake, thawed, cut into 3/4-inch cubes
• 6 tablespoons Scotch whisky
• 1 cup raspberry jam (about 10 1/2 ounces)
• 2 1/2-pint baskets fresh raspberries or 2 12-ounce bags frozen unsweetened raspberries, thawed. Reserve a few good rasps for decoration.
• 2 cups chilled whipping cream
• 3 tablespoons sugar
• Semisweet chocolate, or Cadbury flakes, curled or grated

1. For custard:
2. Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. For trifle:
4. Place pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 6 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Reserve half of pound cake. Spoon half of jam over remaining cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Place remaining pound cake cubes over custard. Layer fruit over. Top with remaining custard. Whip cream and sugar in large bowl to stiff peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
5. After Bon Appetit, December 1990

custard, egg yolks, brown sugar, flour, vanilla, chilled whipping cream, trifle, cake, scotch whisky, raspberry, raspberries, chilled whipping cream, sugar, semisweet chocolate

Taken from www.epicurious.com/recipes/member/views/scotch-trifle-1236711 (may not work)