Categories: pudding-custards-mousse- flan
Ingredients
- 2 (8 inch) sponge cake layers
- 1/2 cup sherry
- 3 cups milk
- 1/3 cup sugar
- 2 eggs, beaten
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 Tbsp. chopped candied cherries
- 2 Tbsp. slivered almonds
Directions
- Tear cake into small pieces. Arrange in a bowl. Pour sherry evenly over cake. Chill for several hours.
- Scald milk in top part of a double boiler over hot, hot boiling water. Remove form heat, set aside.
- Combine sugar, eggs and salt in a bowl. Mix until blended. Gradually add to milk, while stirring. Return to heat and continue cooking stirring constantly, until mixture is slightly thickened and will coat a spoon. Add vanilla; mix well. Chill
- Several hours before serving pour 3/4 of the custard over sherry soaked cake. Chill. Pour remaining custard over cake when ready to serve. Garnish with almonds and cherries.