Margarita Pot De Cr

ème
Categories: Desserts, Christmas
Yield: 8 Servings

2/3 c Granulated sugar
2 ts Cornstarch
1 tb Finely grated lime rind
1/3 c Lime juice
2 tb Each tequila and Triple Sec
4 Egg yolks
1 c Whipping cream
2 c Sliced strawberries
8 Strips lime rind

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 cjhartlin@email.msn.com Source: Canadian Living
Magazine Dec. 99

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 25, 1999

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