Tropical Trifle

Tropical Trifle

Custard
3 cups skim or evaporated milk
2 teaspoons orange zest, grated
5 eggs, 2 yolks and 3 whole eggs
1 cup sugar
1/4 cup cornstarch

Syrup
1/2 cup water
1/4 cup sugar
2 teaspoons orange zest, grated
2 tablespoons orange-flavored liqueur or cream sherry

Layering
2 cups angel, yellow or pound cake cubes
1 cup orange sections
1 cup mango, chopped, cubes
1 cup papaya, chopped, cubes
1 cup banana, sliced
1 cup whipped cream or reduced-fat whipped topping

Pour milk into a heavy saucepan and add orange zest. While milk is heating combine sugar and cornstarch then add egg yolks and whole eggs; stir until mixture is combined thoroughly. When milk begins to boil add egg mixture and whip. Cook over low heat until custard mixture comes to a boil. Pour immediately into shallow container and cover with plastic wrap directly on custard mixture to prevent forming a skin. Refrigerate. While custard is cooling prepare a syrup with water, sugar and orange zest. Cook for 5 minutes. Cool and add liquor or sherry. In a small trifle bowl or any glass bowl begin layering ingredients. Brush bread cubes with syrup mixture, then add fruit and custard. For best results refrigerate overnight. Top with whipped topping and serve