| | COFFEE-CARAMEL CUSTARD |
| 2 2/3 | c | Half and half |
| 6 | | Egg yolks |
| 3/4 | c | Dark brown sugar, packed |
| 3 | tb | All-purpose flour |
| 1 1/2 | ts | Vanilla extract |
| 1 | c | Whipping cream; chilled + |
| 2 | tb | Whipping cream; chilled |
| 1 1/4 | ts | Instant espresso powder OR- instant coffee powder |
| 3 | tb | Scotch whisky |
| | TRIFLE |
| 1 | | Frozen pound cake, 1-lb.size thawed, cut into 3/4" cubes |
| 6 | tb | Scotch whisky |
| 1 | c | Raspberry jam |
| 1 | pt | Fresh raspberries; -OR- |
| 24 | oz | -Frozen raspberries, thawed |
| 2 | lg | Bananas; peeled, halved lengthwise, sliced |
| | TO FINISH |
| 2 | c | Whipping cream; chilled |
| 3 | tb | Sugar |
| 3 | tb | Scotch whisky |
| 1/2 | pt | Fresh raspberries |
| | Semisweet chocolate curled or grated |
