Tipsy Parson

Tipsy Parson comes directly from the eighteenth-century repertoire. In eastern Virginia, Maryland, and the Carolinas, the recipes for it are heirlooms, and the execution of the dish is the prerogative of the family matron. The closely related trifle is probably the best known of these drunken confections. As the name indicates, Tipsy Parson makes extravagant use of wine, custard, and cream on Sundays, holidays, and family festivities.