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1
For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
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2
Mix sugar, flour, and beaten eggs togeter.
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3
Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
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4
Add the tempered egg mixture into the hot milk.
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5
Return to low heat and stir until mixture begins to thicken.
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6
When cool, add vanilla.
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7
Strain through a wire strainer to remove any lumps.
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8
Whip whipping chream and add sugar to taste, set aside.
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9
Grate fresh nutmeg and set aside (used when serving).
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10
For pound cake: Cream sugar and butter.
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11
Add egg yolks one at a time.
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12
Mix the flour and baking soda together.
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13
Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
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14
Beat egg whites until stiff and fold into mixture.
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15
Pour into greased and floured tube cake pan.
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16
Bake at 300u00b0F for 1 1/2 to 1 3/4 hours.
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17
To serve: When cake is done, invert immediately into a glass serving bowl.
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18
Drizzle with Sherry.
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19
Pour custard over and then whipped cream.
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20
Top with freshly grated nutmeg.
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21
I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
