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May 8, 2012

Christmas Cake Custard

MP900438360

4 c. cubed pound cake
1 qt. light cream
7 medium eggs
1 c. sugar
1/4 t. vanilla
1 T butter
pinch of nutmeg
Brandy sauce:
1/2 pound butter
1 pound dark brown sugar
2 lemons (juice and zest)
2 eggs (beaten)
1/2 c. apricot brandy

Beat eggs. Heat cream in microwave ’til warm. Add rest of ingredients, except pound cake.

In 12X8X2″ pan spread the cakes cubes evenly on bottom. Pour liquid over the top and press down to soak up the liquid. Bake for 50 minutes in a water bath (put this pan in a larger pan with water in it) in 350 degree oven.

Remove and cover with brandy sauce…topped with whipped cream.

Brandy sauce:
Place 1/2 pound butter, 1 pound dark brown sugar, 2 lemons (juice and zest) and 2 eggs (beaten) in heavy sauce pan and cook on med-hi heat for 5 minutes. Remove from heat and cool. Then add 1/2 cup Apricot brandy.

From Chris’ Mom. Good on any holiday cake! Chris brother even likes it on bread.  A wonderful recipe for Christmas gatherings!

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