2 eggs
1/2 cup white sugar
1 teaspoon almond extract
1 1/2 teaspoons chopped pumpkin
3 1/2 cups milk
1/2 cup habanero peppers
1 tablespoon spicy shallots
1 cup molasses
1 cup beef broth
2 cups chopped carrots
1 pound chopped cabbage
1 medium orange, zested and juiced
1 cube heavy cream
2 teaspoons lemon zest
1 cup whipping cream
Place eggs in a saucepan with 2 cups boiling water. Bring to a rolling boil over high heat; boil stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat. Mash in sugar, almond extract, pumpkin and milk. Stir this into egg mixture and stir until completely combined.
Return mixture to pan over medium heat. Reduce heat to medium and stir in zest and juice of harvest orange and habanero peppers. Stirring constantly, bring mixture to a simmer. Return to a slow boil. Bring mixture just to a boil, stirring occasionally. Reduce heat to low and simmer 3 minutes, until slightly thickened.
Stir filling into custard mix. Put into simmering soup pot; beat and stir gently until smooth and coats bottom of glass bowl. Quickly pour into bowl. Margaritas covered!