Margarita pot de crème

Yield: 8 Servings

Measure Ingredient
⅔ cup Granulated sugar
2 teaspoons Cornstarch
1 tablespoon Finely grated lime rind
⅓ cup Lime juice
2 tablespoons Each tequila and Triple Sec
4 Egg yolks
1 cup Whipping cream
2 cups Sliced strawberries
8 Strips lime rind

In heavy saucepan over medium heat, whisk sugar with cornstarch. Whisk in rind and juice, tequila, Triple Sec and egg yolks; cook, stirring, for 4 minutes or until thickened and bubbles break on surface. Transfer to bowl; place plastic wrap on surface. Refrigerate for 1 hour or until very cold.

(Make-ahead: Refrigerate for up to 2 days.) Whip cream; stir one-quarter into mixture. Fold in remaining cream. Spoon into 8 small glasses or bowls. (Make-ahead: Cover and refrigerate up to 4 hours.) To serve, garnish wit berries and lime rind. Makes 8 servings.

Typed in MMFormat by cjhartlin@... Source: Canadian Living Magazine Dec. 99

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 25, 1999

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