|Sugar||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Cubed pound cake||4 Cup (64 tbs)|
|Apricot preserves||4 Tablespoon|
|Whipped cream||1⁄2 Cup (8 tbs)|
|Confectioner's sugar||1 Tablespoon|
|Semi-sweet chocolate||1⁄2 Cup (8 tbs), grated|
|Toasted slivered almonds||1 Cup (16 tbs)|
Combine sugar, cornstarch, and salt in medium saucepan.
Stir in milk until well-blended; cook over medium heat, stirring constantly, until mixture boils (it will be quite thin).
Add a little to eggs; beat well.
Add mixture to rest of sauce in pan; cook, stirring constantly, until mixture starts to bubble.
Stir in vanilla; cool, covered with waxed paper.
Place cake cubes in glass bowl.
Sprinkle with 3 tablespoons brandy; drizzle with preserves.
Pour custard over cake cubes.
Whip cream with confectioners' sugar until stiff.
Fold in 1 tablespoon brandy.
Top cake and custard with whipped cream.
Garnish with grated chocolate and almonds.
Cover; chill several hours