This quickie dessert is freakishly easy to pull together and impresses the pants off your booze-brined compadres post-dinner. It combines two of my favorite things- Margaritas and eggs. It’s also suitable for those with little bundt cakes in their easy-bake ovens (ie preggies) and also bundt cakes that have emerged from easy-bake ovens (ie children). That’s because the alcohol gets cooked out, but don’t fear. It’s the perfect dessert to wash down with a pint of Patron, which will really chase the winter blues away.
There’s a fancy dish in france called Oeufs a la Neige which is basically milk-poached meringues. Ever the adaptive little alkie, I decided to do it with a south-of-the-border twist by incorporating the elements of a margarita. The meringue is whipped with simple syrup made from tequila rather than water, giving it a refreshing zing. The milk used to poach the meringues gets thickened into a custard by adding egg yolks, and it’s flavored with lime zest sugar. I rim the glass with more of the tequila simple syrup dipped in Murray River pink salt. The virgin drinkers amongst us would be well within their rights to request this dessert in lieu of a Shirley Temple, and I would be happy to oblige.
Have a great weekend, and if you do find yourself staring down the bottom of a bottle of tequila, make sure you eat the worm!
- 2 eggs, divided
- 2 c milk
- ½ c tequila
- ½ c & 1/3 c sugar (separate)
- Zest of two limes
- Flaky salt such as Murray River for rimming
- In a small saucepan, bring tequila and ½ c sugar to boil. Reduce heat and simmer for 3 minutes until thickened to syrup. Chill in ice bath.
- Heat milk in medium saucepan over low heat until barely simmering. Meanwhile, whip egg whites to point of light foam. Add 1/3 c simple syrup and continue whipping to stiff peaks.
- Once milk is simmering, scoop quenelles (or small, football-shaped spoonfuls) of meringue carefully into milk. Cook for three minutes on each side, then remove to a parchment-lined sheet. Repeat with remaining meringues.
- In a food processor, combine lime zest and 1/3 c sugar. Mix for 20 seconds, until evenly blended. Strain milk into clean saucepan and add lime sugar. Place saucepan over medium heat and vigorously whisk in egg yolks. Whisk constantly until milk custard thickens, about three minutes. Strain into a clean bowl set over an ice bath and chill.
- Rim margarita glasses with remaining simple syrup. Dip rims into salt. Fill each glass with ¼ of the lime custard (not full like in the pictures- that would be waay too much custard) and add a meringue to each. Garnish with a lime wheel, if you wish.