Margarita puddings

1

PREP TIME

25 min

TOTAL TIME

30 min

Makes

6 Servings

* PLUS Chilling Time: 4 hours
Margarita puddings

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
  • 5 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 37 g,
  • Fibre
  • 1 g,
  • Sodium
  • 245 mg.