6 servings
1 hour 5 minutes
Ingredients
- 4 cups whole milk
- 1 cup sweetened condensed milk
- 1 cinnamon stick
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 6 egg yolks
- 2 teaspoons vanilla extract
- 6 ounces brandy
- Ground cinnamon for garnish
Instructions
- In a large, heavy-bottomed saucepan, combine the whole milk, sweetened condensed milk, cinnamon stick, salt, and baking soda. Heat the mixture over medium heat, stirring constantly to prevent the milk from sticking, until it comes close to boiling.
- Once the milk is near boiling, remove the saucepan from the heat and let the mixture cool for about 40 minutes.
- Separate 6 egg yolks into a large bowl. Slowly whisk about 1 cup of the cooled milk mixture into the yolks to temper them. Then, gradually stir the egg mixture into the remaining milk.
- Return the combined mixture to the saucepan over medium-low heat. Stir constantly until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Make sure to avoid letting the liquid boil to prevent the eggs from scrambling.
- Remove the saucepan from heat and stir in the vanilla extract and brandy. Mix well.
- Allow the rompope to cool. Serve it chilled or over ice in small glasses. You can sprinkle a small pinch of ground cinnamon on top for garnish.
Nutrition
Calories: 389kcal | Carbohydrates: 36g