- 4 eggs
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 4 cups milk
- 3/4 teaspoon vanilla extract
- Angel food cake
- Crushed pineapple
- Whipped cream
- Prepare boiled custard: Combine eggs, sugar, cornstarch and milk in top of double
boiler. Cook over low boiling water until mixture coats spoon and is fairly thickened,
- Cool slightly and add vanilla extract. Chill.
- Slice one-half angel food cake into thin slices. Alternate layer of cake, crushed
pineapple, custard and whipped cream, ending with layer of cream on top.
This is best made the day before serving and allowing custard to saturate cake
thoroughly for full flavor.