Introducing the delightful and comforting Tipsy Squire dessert recipe, a true gem discovered through a winter demonstration on the Food Network that has now become a cherished addition to my culinary repertoire. This delectable treat combines the warmth of freshly baked pound cake with the silky smoothness of custard, creating a symphony of flavors and textures that is sure to please any palate.
Tipsy Squire Recipe
Description: 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.
Recipe Category: Dessert
Keywords: Weeknight, Oven, < 4 Hours, Easy
Total Time: 2 hours 15 minutes
Cook Time: 1 hour 30 minutes
Prep Time: 45 minutes
Servings: Not specified
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milk | 1 |
| Sugar | 1 |
| Plain flour | 2 |
| Eggs | 4 |
| Vanilla | 1/2 |
| Butter | 1 |
| Sugar | 3 |
| Eggs | 6 |
| Flour | 3 |
| Baking soda | 1/4 |
| Sour cream | 1 |
| Sherry wine | 1/4 – 1/2 |
| Nutmeg | NA |
Instructions:
-
For Custard:
- Heat milk until it is nearly boiling (a double boiler is safest).
- Mix sugar, flour, and beaten eggs together.
- 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 the mixture begins to thicken.
- When cool, add vanilla.
- Strain through a wire strainer to remove any lumps.
- Whip whipping cream 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 the remaining sour cream, then the remaining flour (stirring well with each addition).
- Beat egg whites until stiff and fold into the mixture.
- Pour into a greased and floured tube cake pan.
- Bake at 300°F for 1 1/2 to 1 3/4 hours.
-
To Serve:
- When the 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.
- If desired, cut the hot pound cake with a serrated knife and assemble individual servings to accommodate preferences regarding the addition of sherry.
Nutritional Information (per serving):
- Calories: 993.3
- Fat Content: 39.6g
- Saturated Fat Content: 22.7g
- Cholesterol Content: 325.5mg
- Sodium Content: 415.8mg
- Carbohydrate Content: 143.4g
- Fiber Content: 1.3g
- Sugar Content: 101.3g
- Protein Content: 17.6g
Additional Notes:
This indulgent dessert is best enjoyed with loved ones, whether served piping hot or chilled, allowing the flavors to meld together for a truly unforgettable experience. Feel free to customize the recipe to your liking, perhaps experimenting with different variations of liquor or adding seasonal fruits for a unique twist. Whatever the occasion, the Tipsy Squire is sure to delight and impress, becoming a cherished favorite in your culinary repertoire.
