Caramel Custard for Trifle
Try this Caramel Custard for Trifle.
3 cups of cold milk
6 tablespoons corn starch
1 egg well beaten
1 22 ounce container caramel icing
your choice of flavor (amaretto, vanilla, etc.)
Dissolve cornstarch in cold milk. Heat milk, icing, and egg. Cook over medium heat stirring until custard is thick. Stir in flavor. Suggestions: Layer with angel food cake, top with whipped cream for trifle. Add cooked rice for praline rice custard. Be Creative!
