Recipe - Strawberry Rum Trifle

6 Egg yolks
One half cup Dark rum; divided
One half cup Sugar
Three fourths cup Milk; plus
2 tablespoon Milk
1 tablespoon Cornstarch; dissolved in
2 tablespoon Milk
1 cup Heavy cream
One fourth cup Light rum
1 cup Strawberry jam
36 Lady fingers ; (1 1/2inch)
One half teaspoon Vanilla extract
1 Twelveounce pound cake; cut
1/4" slices
3 pt Strawberries; washed,
hulled,
Sliced; and dusted with
2 tablespoon Sugar

For custard sauce: In medium stainlesssteel lined saucepan, over low heat,
whisk yolks and One fourth cup rum together. Add sugar, whisking until mixture is
thick and lemon colored, about 2 to 3 minutes. When the mixture begins to
thicken add Three fourths cup milk and cornstarch mixture. Continuing over medium/low
heat cook, stirring constantly, until mixture thickens to a pudding like
consistency, about 3 to 5 minutes (do not boil or mixture will separate).
Remove from heat and stir continuously until slightly cooled. Transfer the
warm custard to a clean, dry bowl, cover the top surface with a layer of
plastic so that a skin doesn't form and refrigerate. When the custard has
cooled for 1 to 2 hours combine the heavy cream and vanilla in a bowl and
whip either by hand or using a stand mixer until firm. Fold half of the
whipped cream into the custard and keep cold. Reserve the remaining whipped
cream for the final decoration of the trifle. Combine the light rum and the
strawberry jam. Brush the inside surface of the bowl lightly with this
mixture to a thin film to act as adhesive for the lady fingers. Arrange the
lady fingers, rounded sides outward facing, around the inside of a 12cup
glass compote dish or bowl. Line the bottom of dish with the remaining lady
fingers, spoon in 2 tablespoons of the jam and smooth out into an even
layer, covering the lady fingers as evenly and equally as possible. Spoon
1/3 of the custard sauce over strawberry jam layer. Top with half of the
cut or sliced up strawberries. Cover the berries with single layer of pound cake
slices. Using pastry brush, soak cake generously with the remaining One fourth cup
of dark rum. Carefully spoon another 1/3 of the custard over the cake.
Repeat the layering process again with the remaining pound cake slices,
rum, jam and berries. Cover with remaining custard, spreading evenly over
top. Refrigerate 1 to 2 hours before serving. Decorate by topping with a
thin layer of the remaining whipped cream. This recipe yields 10