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For the custard layer:
In a saucepan whisk together eggs & sugar. Add the flour until incorporated. Slowly whisk in milk.
Place saucepan on medium low heat. Whisking constantly, heat until mixture begins to thicken.
Remove from heat & strain custard through a fine mesh sieve.
Stir in extracts & nutmeg.
For the cranberry layer:
In a small mixing bowl add the cranberry sauce & rum. Stir until combined.
For the whipped cream layer:
To a large mixing bowl add cream, sugar & vanilla. Whip to stiff peaks.
For the pound cake layer:
Preheat the oven to 350(f) degrees. Grease & line a standard loaf pan.
In a large creaming bowl cream together butter & sugar until fluffy. Add the eggs one at a time followed by the sour cream & extract.
Sift in flour, salt, baking powder, baking soda & nutmeg. Mix until batter comes together.
Transfer batter to prepared loaf pan. Bake for 40 to 50 minutes, until the top bounces back to touch. Let cool completely.
When ready to assemble, dice the prepared poundcake into 1/2-inch cubes.
To assemble:
When ready to assemble, sprinkle a layer of diced pound cake into 6 8 oz serving glasses. Spoon in a layer of custard, a layer of cranberry sauce & a layer of whipped cream. Repeat.
Finish the top with a piped layer of the whipped cream. Garnish with a sprig of rosemary & a sprinkle of nutmeg.
Refrigerate until ready to serve.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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