"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tipsey Parson Recipe

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This recipe for Tipsey Parson, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Weeren
Added: Friday, February 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cup Milk
4 t Cornstarch
1/2 cup Sugar
2 Eggs
1 t Vanilla
Whiskey
Vanilla Wafers
Whipped Cream
chopped Pecans
Cherries

Directions:
Directions:
In heavy saucepan combine 1/2 cup milk and cornstarch, stirring well until cornstarch dissolves. Add remaining milk and sugar cooking over moderate heat, stirring until sauce thickens and comes to a boil, remove from heat. In a small bowl, heat eggs and add 2-3 T of the hot custard. Then wisk mixutre back into remaining sauce and bring to a boil again for 1 min. stirring constantly. Remove from heat and add vanilla. Cool. Flavor with 1 T. whiskey per serving. Break up 3 or 4 vanilla wafers in a sherbet dish and cover with custard. Top with whipped cream, chopped pecans and top with a cherry.

 

 

 

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