Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Desserts, Tex-mex

  4. Yield: 10 servings

  5. 20 Ladyfingers or strips

  6. -of sponge cake

  7. 1 1/2 c Blanched, split almonds

  8. 1/2 lb Golden raisins

  9. 1/2 c Plus

  10. 2 tbs bourbon, divided

  11. 3/4 c Sugar

  12. 3 tb Cornstarch

  13. 2 tb Flour

  14. 1/4 ts Salt

  15. 4 c Milk, scalded

  16. 3 Eggs, separated

  17. 1 ts Vanilla extract

  18. Line bowl with ladyfingers on bottom and sides in a

  19. single layer and set aside. Reserve remaining

  20. ladyfingers. In a medium-size bowl, soak almonds and raisins in 2 tablespoons of bourbon and set aside.

  21. Scald milk (heat until bubbles form at edges) and set

  22. aside. Combine sugar, cornstarch, flour and salt in

  23. top of a double boiler over simmering water on

  24. medium-high heat; whisk in scalded milk, stirring

  25. well. Reduce heat, cover pan and cook for 15 minutes,

  26. stirring often. Beat egg yolks and egg whites in

  27. separate bowls with clean beaters.

  28. Remove pan from heat and pour a little of the milk

  29. mixture over the egg yolks. Mix well then return egg

  30. mixture to pan. Cook for 2 minutes longer, whisking

  31. constantly until smooth. Whisk in vanilla and remaining 1/2 cup of bourbon. Fold in beaten egg

  32. whites. Pour one-third of the custard over ladyfingers

  33. in bowl. Sprinkle with one-third of the almond/raisin

  34. mixture, then add a layer of ladyfingers on top.

  35. Repeat layers until bowl is almost full, finishing

  36. with a layer of lady fingers. Garnish as desired. --


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