Categories: Desserts 
      Yield: 12 servings 
  
---------------------------COFFEE-CARAMEL CUSTARD--------------------------- 
  2 2/3 c  Half and half 
      6    Egg yolks 
    3/4 c  Dark brown sugar, packed 
      3 tb All-purpose flour 
  1 1/2 ts Vanilla extract 
      1 c  Whipping cream; chilled  + 
      2 tb Whipping cream; chilled 
  1 1/4 ts Instant espresso powder 
           -OR- instant coffee powder 
      3 tb Scotch whisky 
 
-----------------------------------TRIFLE----------------------------------- 
      1    Frozen pound cake, 1-lb.size 
           -thawed, cut into 3/4" cubes 
      6 tb Scotch whisky 
      1 c  Raspberry jam 
      1 pt Fresh raspberries; -OR- 
     24 oz -Frozen raspberries, thawed 
      2 lg Bananas; peeled, 
           - halved lengthwise, sliced 
 
---------------------------------TO FINISH--------------------------------- 
      2 c  Whipping cream; chilled 
      3 tb Sugar 
      3 tb Scotch whisky 
    1/2 pt Fresh raspberries 
           Semisweet chocolate 
           - curled or grated 
  
  For custard: 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. 
   
  Combine whipping cream and espresso powder in large bowl and stir until 
  powder dissolves.  Beat to firm peaks.  Add Scotch and beat until firm. 
  Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day 
  ahead.  Cover and refrigerate.) 
   
  For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass 
  bowl.  Sprinkle with 3 tablespoons Scotch and toss.  Heat jam in heavy 
  small saucepan until just pourable.  Spoon half of jam over cake and 
  spread.  Top with half of custard.  Top with 1/2 the raspberries, making 
  sure some berries show at sides of bowl.  Top with half of bananas. Place 
  remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons 
  Scotch and toss.  Layer fruit over. Spoon remaining jam over and spread. 
  Top with remaining custard, then with other halves of raspberries and 
  bananas.  Cover and refrigerate until set, at least 3 hours. (Can be 
  prepared 1 day ahead). 
   
  Whip cream and sugar in large bowl to stiff peaks.  Add 3 tablespoons 
  Scotch and beat to firm peaks.  Mound cream atop trifle.  Garnish with 
  fresh raspberries and chocolate. 
   
                                Source: Bon Appetit, December 1990 
                                per Karen Mintzias 
                                Fidonet COOKING echo