Margarita Puddings

By HeatherS

Written by: Chatelaine

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

Details

Servings 6
Preparation time 25mins
Cooking time 30mins
Adapted from chatelaine.com

Preparation

Step 1

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

Calories 539

Protein 5 g

Carbohydrates 41 g

Fat 37 g

Fibre 1 g

Sodium 245 mg