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.