Friday, July 1, 2011

Patriotic Truffle Dessert

Home made Vanilla pudding*
from friend: Nancy H.

2/3 cup raw sugar
1/4 cup cornstarch
1/2 tsp. salt
3 cups milk
4 egg yolks
2 Tbs. butter
1 Tbs. & 1 tsp. vanilla

Mix sugar, corn starch & salt in sauce pan. Stir in milk gradually. Cook over medium heat stirring constantly until thick. Boil & stir for 1 minute. Stir at least 1/2 mixture in egg yolks. Return egg yolk/milk mixture to sauce pan with other milk mixture. Boil & stir for 1 minute. Remove from heat. Stir in vanilla and butter. Chill.

* I doubled the recipe as I wanted lots of pudding for the truffle. If you use the single recipe, it will make a great vanilla cream pie. You just need to have a cooked crust. Pour the vanilla cream in the pie crust and chill. Ready to serve in 2 hours!

For truffle:
Strawberries sliced
Angel Food Cake cubed

Layer sliced strawberries; next layer cubed angel food cake mixed with vanilla pudding; next layer blueberries. Top this with another layer of strawberries/cake-pudding/blueberries. Top with blueberries and garnish with strawberries. Easy dessert that you can make ahead and have it ready for your celebration.

Note from Paula: This is a fun dessert that is so easy to make. I used a store bought angel food cake but you can make it from scratch. The cake is really just to be a filler and to keep the pudding from sinking all the fruit together. You want to keep the layers to have the patriotic look. It was rather gooey to mix the pudding with the cake. I would suggest making a separate layer. So make a layer of strawberries; thin layer of cake cubes with the pudding spooned over the cake. The pudding will soak and seep into the cake; next layer blueberries. Then repeat the process. It really is a good dessert. My kids ate it in less than 10 minutes.

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