< Custard >
3 beaten eggs
1 cup milk
1 cup light cream
1/4 cup sugar
1 tsp. vanilla extract


  In a saucepan combine all ingredients

except vanilla. Cook and stir over medium

heat until thickened. Remove from heat, stir

in vanilla. Cool quickly by placing pan in a

bowl of ice water, stir constantly. Pour in a

bowl. Cover with saran wrap and refrigerate.



< Kiwi Trifle >
1 sponge cake
custard sauce (recipe below)
4 kiwi halved and sliced
2 tblspn. almonds sliced or crushed
topping: 1/2 cup heavy cream
         1 tblspn. sugar
         1/2 tsp. vanilla extract


  Prepare custard and cool. Cut cake into bite

size cubes. In a shallow bowl layer half the

cake cubes, half the fruit, half the almonds,

and half the custard. Repeat procedure, cover

and chill. To serve, beat ingredients for topping

until soft peaks form. Spread over trifle.

Refrigerate before serving.








	






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