Rompope
Ingredients
• 1 quart Whole Milk
• 1 cup Sugar
• 2 teaspoons Vanilla Extract
• 1 Cinnamon Stick
• 1/4 cup Finely Ground Almonds
• 12 Egg Yolks
• 2 cups Light Rum
Preparation
Combine the milk, sugar, vanilla and cinnamon stick, and ground almonds in a large
saucepan. Over medium heat, bring the mixture to a boil. Reduce heat and simmer, stirring
constantly, for 15 minutes. Remove from heat, and cool to room temperature.
Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk
mixture, and gradually whisk the egg yolks into the milk mixture. Return to low heat
and, stirring constantly, cook until mixture coats a spoon. Remove from heat and allow
to cool completely.
Add the rum or brandy to the mixture, stir well. Transfer to a container and and
cover tightly. Refrigerate for 1 or 2 days before serving. Makes 1-1/2 quarts.
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