| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Christmas, Desserts | 8 | Servings |
INGREDIENTS
| 2/3 | c | Granulated sugar |
| 2 | t | Cornstarch |
| 1 | T | Finely grated lime rind |
| 1/3 | c | Lime juice |
| 2 | T | Each tequila and Triple Sec |
| 4 | Egg yolks | |
| 1 | c | Whipping cream |
| 2 | c | Sliced strawberries |
| 8 | Strips lime rind |
INSTRUCTIONS
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 [email protected] Source: Canadian Living Magazine Dec. 99 Posted to MM-Recipes Digest by "Cindy Hartlin" <[email protected]> on Nov 25, 1999
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