Rompope de Puebla
From ttaaccoo 14 years ago
- 1 minutes to make
- Serves 8
This rompope recipe from Sunset magazine, 1979. This is my 2nd rompope post. "Time" is not my strong hand. With the boiling-cooling-boiling-cooling I decided to divide it in half! bottoms up!!
Ingredients
- 2 cups milk shopping list
- 1 pint half-and-half (light cream) shopping list
- 1/2 cup sugar shopping list
- 1 1/4 teaspoons vanilla shopping list
- 8 egg yolks shopping list
- 1/4 to 1/2 cup light rum (optional) I say: Cap'n Morgan's! shopping list
- 2-3 inch cinnamon sticks shopping list
How to make it
- In a 3 qt pan over medium-high heat, bring milk and cream to a boil; remove from heat and let cool. With a spoon, carefully lift off and discard scum. Add sugar and vanill to the milk mixture. Bring to a boil, and boil gently over medium heat for 20 minutes. Let cool, then skim.,
- In a large mixer bowl, beat yolks at high speed for about 5 minutes until thick and lemon-colored. Reduce speed to low and gradually add the cool milk mixture and rum, if used. Pour into a pitcher, cover, and refrigerate. Flavors improve with overnight refrigeration.
- Serve in small glasses or cups. With a cinnamon stick in each glass, pour the well-chilled rompope.
People Who Like This Dish 2
- cuzpat Sikeston, Mo
- twill10 Cape Girardeau, MO
- chalgal Ft Lauderdale, FL
- hungrybear Miner, MO
- diannehocut Little Rock, AR
- clbacon Birmingham, AL
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 5 people-
Yummy! Now, who can wait until overnight to drink this?? 5UP Cheers!
Dianne
diannehocut
in Little Rock loved it
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Yum yum
hungrybear
in Miner loved it
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Sounds good!
chalgal
in Ft Lauderdale loved it
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