Individual Zuppa Ingleses

Cooking Instructions

1. Prepare the custard sauce: Combine the milk, vanilla bean, and cinnamon stick and 2 tablespoons of the sugar in a saucepan and gradually bring to a boil, stirring often. (Stirring prevents the milk from scorching.) Meanwhile, in a mixing bowl whisk together the remaining 3 tablespoons sugar and the cornstarch. Add the eggs, egg white, and lemon zest, and whisk to mix. Whisk the scalded milk into the egg mixture in a thin stream. Return the mixture to the pan and bring to a boil, whisking steadily. Reduce the heat and cook until slightly thick, about 2 minutes. The mixture should bubble.

Remove the vanilla bean and cinnamon stick with tongs. Press a piece of plastic wrap on top of the cream to prevent a skin from forming. Make a slit in it to allow the steam to escape. Let the cream cool to room temperature, then chill.

3. Place a layer of cake cubes in the bottom of 8 large wine goblets or compote glasses. Sprinkle with maraschino liqueur. Spoon in a layer of custard sauce and top with fresh fruit and berries. Sprinkle with more maraschino. Continue layering the cake, custard, and fruit until all are used up, sprinkling with maraschino as you go. The zuppa ingleses can be prepared several hours ahead of time. Store in the refrigerator covered with plastic wrap. Just before serving, garnish each serving with a sprig of fresh mint.