Patriotic Strawberry Bruschetta

Make the Pudding

1. Whisk together powdered sugar, cornstarch, salt, milk, heavy whipping cream and egg yolks in a medium saucepan. Cook over medium-high heat, whisking constantly, until thickened and bubbling. This should take around 6 minutes.
2. Reduce the heat to medium-low and continue whisking while the mixture cooks.
3. Pour through a fine mesh strainer into a bowl.
4. Stir in butter and almond extract.
5. Press plastic wrap against surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours (and up to 3 days.)

Prepare the Rest of the Toppings

1. When the pudding has refrigerated for the allotted time, prepare the rest of the toppings.
2. Slice the strawberries (if they haven’t been sliced already), and toss with 2 tablespoons of sugar. Set aside and let macerate for at least 20 minutes.
3. Using a small skillet, toast the almond slivers over medium-low heat until a golden brown.
4. When golden brown, remove from the heat and let cool.
5. Slice the angel food cake into 14 pieces.
6. Brush the cake on both sides with melted butter.
7. On a preheated grill or grill pan, toast the cake on both sides, letting it sit for long enough to where grill marks become apparent on the cake. Flip and repeat.
8. Remove the angel food slices from the grill/grill pan when both sides have grill marks, and allow time to cool.

Assemble the Bruschetta

1. Place the cooled angel food cake slices on a serving platter.
2. Dollop 1.5-2 tablespoons of chilled pudding onto the angel food cake slices.
3. Drizzle 1 teaspoon of lemon curd on top of the pudding.
4. Top that with a tablespoon of strawberries and their juice.
5. Add blueberries. (I simply pressed a few into the pudding so they would stay put.)
6. Finish by topping with toasted almond slivers.
7. Serve immediately, or let stand in the refrigerator for up to two days!