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Margarita Puddings
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Lime Curd | |
3/4 cup | sugar |
1/3 cup | butter |
2 | eggs |
3 | egg yolks |
1/8 tsp. | salt |
2/3 cup | lime juice |
2 tbsp | tequila |
2 tbsp. | triple sec |
Crust | |
1/2 cup | Oreo crumbs |
3 tbsp. | butter |
2 tbsp. | sugar |
Tequila Cream | |
1 cup 35% | cream |
2 tbsp. | tequila |
2 tbsp. | triple sec |
Topping | |
1/4 cup | toasted coconut |
Lime zest |
Whisk 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in med saucepan, until creamy about 1 min. Whisk in lime juice until smooth. Set saucepan over med-high heat. Continue whisking, until thick 3-5 min. Remove from heat and stir in liquor. Cover and seal with plastic wrap and refrigerate until cold. About an 1 hour.
2. Combine cookie crumbs with 3 tbsp. butter and 2 tbsp sugar in a bowl. Divide among 6-1cup glasses or jars, lights press on bottom.
3. Beat cream with 2 tbsp. tequila and triple sec. Fold cream into chilled curd.
Refrigerate for at least 3 hours or over night after spooning over cookie mixture. Top each with toasted coconut and zest before serving. 539 cal per serving. 6 servings
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