French Vanilla Summer Trifle

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/2 cups finely chopped peeled ripe peaches
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 2/3 cups 2% low-fat milk
• 1 cup fat-free evaporated milk
• 1/2 teaspoon vanilla extract
• 15 cakelike ladyfingers, halved lengthwise

Recipe

• 1 combine peaches, brown sugar, and cinnamon, tossing well to combine; let stand at room temperature 30 minutes.
• 2 combine granulated sugar, cornstarch, salt, and egg yolks in a medium bowl, stirring with a whisk until smooth.
• 3 heat milks in a medium, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil).
• 4 gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk.
• 5 return the milk mixture to saucepan. cook mixture over medium heat 2 minutes or until thick and bubbly, stirring constantly.
• 6 remove from heat, and stir in vanilla extract.
• 7 spoon the custard into a small bowl. place the bowl in a large ice-filled bowl for 15 minutes or until the custard is cool, stirring occasionally. remove bowl from ice.
• 8 arrange 10 of the ladyfinger halves, cut sides up, in a single layer on the bottom of a 1 1/2-quart soufflé or trifle dish.
• 9 spoon half of the peach mixture over ladyfingers. spread half of custard over peach mixture. arrange 10 ladyfinger halves, standing upright, around side of dish.
• 10 arrange remaining 10 ladyfinger halves, cut sides up, on top of custard. spoon remaining peach mixture over ladyfingers.
• 11 spread remaining custard over peach mixture. cover and refrigerate 4 hours or overnight.