TEQUILA CREAM RECIPES

Steps:

• Whisk together egg yolks and sugar in a 2-qt. heavy saucepan; whisk in tequila.
• Cook over medium-low heat, whisking constantly, 10 to 15 minutes or until mixture thickens and coats back of a spoon. (Do not boil.)
• Fill a large bowl with ice. Place saucepan in ice. Let custard stand, stirring occasionally, until chilled (about 30 minutes).
• Beat 1 cup heavy cream at high speed with an electric mixer until soft peaks form. Fold whipped cream gently into chilled tequila mixture just until blended.
• Arrange assorted berries in 8 serving dishes, and top evenly with tequila cream. Garnish, if desired. Serve immediately.
• *1/2 cup orange juice may be substituted.
• Note: To make ahead, cover and chill whipped cream and tequila mixture up to 24 hours.

Steps:

• Melt the butter in a large skillet. Add the shallot and garlic and cook over moderate heat, stirring until softened, about 1 minute. Add the corn and red pepper and cook over moderately high heat just until tender, about 4 minutes. Add the cream and tequila and cook, stirring, until slightly thickened, 3 to 4 minutes. Just before serving, reheat the corn and stir in the scallions, cilantro and lime juice; season with salt.