The strauss family's tipsy squire pudding
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The strauss family's tipsy squire pudding
  Pudding    Tex-mex  
Last updated 6/12/2012 1:26:39 AM. Recipe ID 61183. Report a problem with this recipe.
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      Title: The strauss family's tipsy squire pudding
 Categories: Desserts, Tex-mex
      Yield: 10 Servings
 
     20    Ladyfingers or strips
           -of sponge cake
  1 1/2 c  Blanched, split almonds
    1/2 lb Golden raisins
    1/2 c  Plus 2 tbs bourbon, divided
    3/4 c  Sugar
      3 tb Cornstarch
      2 tb Flour
    1/4 ts Salt
      4 c  Milk, scalded
      3    Eggs, separated
      1 ts Vanilla extract
 
  Line bowl with ladyfingers on bottom and sides in a single layer and
  set aside. Reserve remaining ladyfingers. In a medium-size bowl, soak
  almonds and raisins in 2 tablespoons of bourbon and set aside. Scald
  milk (heat until bubbles form at edges) and set aside. Combine sugar,
  cornstarch, flour and salt in top of a double boiler over simmering
  water on medium-high heat; whisk in scalded milk, stirring well.
  Reduce heat, cover pan and cook for 15 minutes, stirring often. Beat
  egg yolks and egg whites in separate bowls with clean beaters. Remove
  pan from heat and pour a little of the milk mixture over the egg
  yolks. Mix well then return egg mixture to pan. Cook for 2 minutes
  longer, whisking constantly until smooth. Whisk in vanilla and
  remaining 1/2 cup of bourbon. Fold in beaten egg whites. Pour
  one-third of the custard over ladyfingers in bowl. Sprinkle with
  one-third of the almond/raisin mixture, then add a layer of
  ladyfingers on top. Repeat layers until bowl is almost full,
  finishing with a layer of lady fingers. Garnish as desired.
 




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Recipe ID 61183 (Apr 03, 2005)

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