Tipsy Squire
Not being totally familiar with this dessert, I serve it straight from the oven (pound cake warm, custard at room temperature). I saw it demonstrated on the Food Network last winter and thought I would give it a go myself! I'm sure it would be equally good if custard was chilled and cake at room temperature.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
NutritionBoiled Custard
- 1quart milk
- 1cup sugar
- 2teaspoons plain flour
- 4
- 1⁄2teaspoon vanilla
Pound Cake
- 1cup butter
- 3cups sugar
- 6
- 3
- 1⁄4teaspoon baking soda
- 1cup sour cream
For garnish
- 1⁄4 - 1⁄2cup sherry wine
- freshly ground nutmeg
- fresh whipped cream, sweetened to taste
Advertisement
DIRECTIONS
- For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
- Mix sugar, flour, and beaten eggs togeter.
- Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
- Add the tempered egg mixture into the hot milk.
- Return to low heat and stir until mixture begins to thicken.
- When cool, add vanilla.
- Strain through a wire strainer to remove any lumps.
- Whip whipping chream and add sugar to taste, set aside.
- Grate fresh nutmeg and set aside (used when serving).
- For pound cake: Cream sugar and butter.
- Add egg yolks one at a time.
- Mix the flour and baking soda together.
- Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
- Beat egg whites until stiff and fold into mixture.
- Pour into greased and floured tube cake pan.
- Bake at 300°F for 1 1/2 to 1 3/4 hours.
- To serve: When cake is done, invert immediately into a glass serving bowl.
- Drizzle with Sherry.
- Pour custard over and then whipped cream.
- Top with freshly grated nutmeg.
- I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
Advertisement