Guy Pascal's English Trifle

• 1 quart milk
• 1 ounce butter
• 1/2 vanilla bean
• 3 egg yolks
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons cake flour
• 4 eggs
• 23 cups sugar
• 1 1/2 cups sifted cake flour
• 2 tablespoons melted butter
• 1/2 cup Grand Marnier
• 1/2 cup kirsch
• 1/2 cup Cointreau, blended together
• 1 pint creme fraiche
• 4 tablespoons brown sugar mixed with 2 tablespoons granulated sugar
• 2 teaspoons powdered sugar
• 1/2 pint heavy cream
• 2 pints raspberries
• 2 pints strawberries
• 1 pint blueberries

1. In a bowl, mix with a whisk the eggs, sugar, cornstarch and flour.
2. Bring milk to a boil with butter and vanilla bean.
3. When it has boiled, pour 1/2 cup of milk over the egg mixture, which keeps the pastry cream from curdling.
4. Add the mixture to the rest of the milk, and cook for about 3 minutes until mixture becomes stiff, whisking the entire time.
5. Press a piece of wax paper directly on the surface of the pastry cream to keep it from forming a skin.
6. Cool the pastry cream.

milk, butter, vanilla bean, egg yolks, sugar, cornstarch, cake flour, eggs, sugar, cake flour, butter, grand marnier, creme fraiche, brown sugar, powdered sugar, heavy cream, pints raspberries, pints strawberries, blueberries

Taken from cooking.nytimes.com/recipes/10181 (may not work)