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

1. Tear cake into small pieces. Arrange in a bowl. Pour sherry evenly over cake. Chill for several hours.
2. Scald milk in top part of a double boiler over hot, hot boiling water. Remove form heat, set aside.
3. 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
4. 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.

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