• 
  
  12 large egg yolks


• 
  
  1/2 c. sugar


• 
  
  1/3 cup cornstarch


• 
  
  salt


• 
  
  2 c. heavy cream


• 
  
  1 c. whole milk


• 
  
  3 tsp. vanilla

Trifle:

• 
  
  2 1/2 lb. strawberries, hulled and cut into quarters


• 
  
  3/4 c. sugar


• 
  
  3 T. orange juice


• 
  
  salt


• 
  
  3/4 c. heavy cream


• 
  
  3 T. powdered sugar


• 
  
  1 tsp. vanilla


• 
  
  24-36 ladyfingers


• 
  
  3 c. blueberries

1. 
   
   Place a fine mesh strainer over a bowl and have another large bowl filled with ice water near stove.


2. 
   
   Make custard; In a large saucepan, whisk yolks, sugar, cornstarch and a pinch of salt until blended.


3. 
   
   In a medium pan, heat cream and milk to a boil. Stirring constantly, add a few tablespoons of cream mixture; gradually add remaining cream, whisking.


4. 
   
   Cook over medium-low heat, whisking until hot and slightly thickened but not boiling, about 20 minutes. Remove from heat, strain into bowl. Place bowl in ice bath; let cool, stirring occasionally, for 40 minutes. Stir in vanilla. Place plastic wrap directly on custard and refrigerate until cold.


5. 
   
   Make trifle: toss strawberries with sugar, orange juice and pinch of salt. Let stand while custard cools, stirring occasionally.


6. 
   
   Whip cream, powdered sugar and vanilla until firm peaks form. Fold one third into custard then remaining cream. Arrange half of ladyfingers in a 3-quart bowl. Top with half of strawberries, then half of custard and half of blueberries; repeat. Cover with plastic wrap; refrigerate for 3 hours.