Tipsy Squire Food

TIPSY SQUIRE

Steps:

• 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.

TIPSY SQUIRE(COOK'S COUNTRY)

Steps:

• For the Custard:.
• Heat cream, 6 tablespoons sugar, and salt in heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar until sugar begins to dissolve. Whisk in cornstarch until mixture is pale yellow and thick, about 30 seconds.
• When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute. Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface, and refrigerate until set, at least 3 hours or up to 2 days.
• For Trifle:.
• Slice each cake round in half horizontally. Brush each cut side of one cake with 1/4 cup sherry, then spread with 1/4 cup jam. Stack 2 cut sides together (resulting in jam sandwich). Repeat with second cake to make second jam sandwich. Cut each cake into 5 long slices, then cut 5 more slices crosswise. (Reserve small jam cakes for nibbling; you will need 30 to 40 of the larger jam cakes for step 3.).
• Beat cream and 1/4 cup sherry with electric mixer at medium-high speed to soft peaks. Reduce speed to low, gradually add custard, and mix well, about 1 minute. Toss macaroons with remaining 1/4 cup sherry in large bowl.
• Arrange 12 to 14 (depending on size) macaroons in single layer to cover bottom of 3-quart trifle bowl. Spoon 2 cups custard mixture evenly over macaroons. Arrange 15 to 20 jam cakes in single layer on custard. Top with 2 cups custard mixture. Repeat layering of cookies, custard mixture, jam cakes, and custard mixture once more. Arrange remaining 12 to 16 macaroons in circle midway between rim of bowl and center of trifle, so that they stick up slightly like a crown. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 2 days. When ready to serve, pile raspberries inside macaroons.