Margarita puddings
3
- Prep Time25 mins
- Total Time30 mins
- Makes6 Servings
Angus Fergusson
Ingredients
3/4 cup granulated sugar
1/3 cup unsalted butter, at room temperature
2 eggs
3 egg yolks
1/8 tsp salt
2/3 cup lime juice
2 tbsp tequila
2 tbsp Triple sec orange liqueur
Crust
1/2 cup Oreo cookie crumbs
3 tbsp unsalted butter, melted
2 tbsp granulated sugar
Tequila cream
1 cup 35% cream
2 tbsp tequila
2 tbsp Triple sec orange liqueur
1/4 cup toasted desiccated coconut, sprinkled with 1/4 tsp salt
lime zest, optional
Instructions
Whisk 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in a medium saucepan, until creamy, about 1 min. Whisk in lime juice until smooth. Set saucepan over medium-high. Continue whisking, until curd is thick enough to coat the back of a spoon, 3 to 5 min. Remove from heat and whisk in 2 tbsp tequila and 2 tbsp triple sec. Cover with plastic wrap, letting plastic touch the surface to prevent skin from forming. Refrigerate until cold, about 1 hour.
Combine cookie crumbs with 3 tbsp butter and 2 tbsp sugar in a bowl. Divide among 6 1-cup jars or glasses, lightly pressing crumbs on bottom.
Beat cream with 2 tbsp tequila and 2 tbsp triple sec in a small bowl, with a hand mixer, until soft peaks form when beaters are lifted. Fold cream into chilled curd. Divide curd mixture among jars, then refrigerate for at least 3 hours or overnight before serving. Top each with toasted coconut and lime zest.
Nutrition (per serving)
Calories 539, Protein 5g, Carbohydrates 41g, Fat 37g, Fibre 1g, Sodium 245mg.