Margarita Custard Soufflé

Yes, I know, there are a lot of eggs in this recipe, but that's an element of any soufflé or custard, and this recipe is best called both. Frankly, I'm not one to be concerned about eggs. Besides it's not as if you are going to sit down and eat the whole thing yourself in a single sitting. So if you are not opposed to an egg or two, then you're going to like this one. And note that the dish improves as the flavors mingle and merge for a day, making it even more of a palate pleaser.

10 eggs, separated
1 cup sugar
1 t. salt
½ cup tequila
2 cup heavy cream, whipped
1 cup lime juice
grated peel from 4 limes
2 envelopes unflavored gelatin
½ cup triple sec

In a large bowl, with mixer on high, beat egg yolks until light and fluffy. Gradually add sugar and beat until smooth and a light yellow color. Mix in lime juice, lime peel and salt. To keep from burning the mixture, cook in a double boiler over boiling water until mixture thickens into a custard (about 10-15 minutes), always stirring.

In a small saucepan, sprinkle the packs of unflavored gelatin over the tequila and triple sec. Cook over very low heat until gelatin is dissolved, stirring constantly. Gradually pour into the hot custard and stir gently until well combined. Chill.

Meanwhile, grease a 1 ½ or 2 quart soufflé dish. Make a collar by cutting a strip of wax paper long enough to overlap the diameter by about 3 inches. Cut it wide enough so that even when folded in half it will extend 3 inches above rim of dish. Secure with tape.

In a large bowl, beat egg whites until stiff peaks form. Fold into custard along with whipped cream. Pour into dish; refrigerate until set (at least 3 hours). Remove the collar before serving.

It also freezes well.