Tipsy Squire

Name: Tipsy Squire
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8-10 serving(s)
Ingredients: 1 quart milk; 1 cup sugar; 2 teaspoons plain flour; 4 eggs; 1/2 teaspoon vanilla; 1 cup butter; 3 cups sugar; 6 eggs, separated; 3 cups flour (sifted twice); 1/4 teaspoon baking soda; 1 cup sour cream; 1/4-1/2 cup sherry wine; freshly ground nutmeg; fresh whipped cream, sweetened to taste

Submitted by Sharlene~W

"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."

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Ready In:: 2hrs 15mins
Ingredients:: 14
Serves:: 8-10

ingredients

Boiled Custard
1 quart milk
1 cup sugar
2 teaspoons plain flour
4 eggs
¹⁄₂ teaspoon vanilla
Pound Cake
1 cup butter
3 cups sugar
6 eggs, separated
3 cups flour (sifted twice)
¹⁄₄ teaspoon baking soda
1 cup sour cream
For garnish
¹⁄₄ - ¹⁄₂ cup sherry wine
freshly ground nutmeg
fresh whipped cream, sweetened to taste

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.

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RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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