Tempting Apple Trifles
|Slim milk||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Dark brown sugar||4 1⁄2 Teaspoon|
|Canola oil||1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Rum extract||2 Teaspoon, divided|
|Unsweetened apple cider||1⁄4 Cup (4 tbs), divided|
|Ground cinnamon||1⁄2 Teaspoon|
|Peeled chopped golden delicious apple||1 Cup (16 tbs)|
|Angel food cake cubes||1 Cup (16 tbs), divided (1/2 Inch)|
To prepare custard, combine milk and cornstarch in small, heavy saucepan; stir until cornstarch is completely dissolved.
Add brown sugar, egg white and oil; blend well.
Slowly bring to a boil over medium-low heat until thickened, stirring constantly with whisk.
Remove from heat; stir in vanilla and 14 teaspoon rum extract.
Set aside; cool completely.
Combine 2 tablespoons cider, raisins and cinnamon in medium saucepan; bring to a boil over medium-low heat.
Add apple and cook until apple is fork-tender and all liquid has been absorbed, stirring frequently.
Remove from heat; set aside to cool.
To assemble, place 14 cup cake cubes in bottom of 2 small trifle or dessert dishes.
Combine remaining 2 tablespoons cider and 14 teaspoon rum extract in small bowl; mix well.
Spoon 1 1/2 teaspoons cider mixture over cake in each dish.
Top each with 14 of custard mixture and 14 cup cooked apple mixture.