J. Marie Vanilla Butter Rum Trifle

Vanilla Custard
2 cups whole milk
1/4 cup granulated sugar
1 vanilla bean, scraped
4 large egg yolks

In a 2-quart heavy saucepan bring 2 cups of the milk,
2 tablespoons of the sugar, and the scraped vanilla bean
to a boil over medium heat.

In a large bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar. Slowly pour 1 cup of the hot milk mixture, whisking constantly, into the egg yolk-sugar mixture. (Do not pour the entire yolk-sugar mixture into the boiling milk mixture, as it will curdle the eggs.) Whisk in the remaining milk. Pour the milk-yolk mixture into the saucepan and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon. Do not boil.

In a trifle bowl, layer the ingredients in the following order: J. Marie Vanilla Butter Rum cake, vanilla custard, raspberries or strawberries, whipped cream, repeating until the container is full, ending with whipped cream as the top layer. Cover tightly with plastic wrap. (Can be made a day in advance up to this point and is actually better if allowed to sit over night.) Decorate with more fruit and whipped cream.