Rompope
Ingredients
- 2/3 cup almonds blanched
- 1.5 cups granulated sugar
- 2 tbsp granulated sugar
- 6 cups whole milk
- 2 cinnamon sticks
- 1 lemon rind
- 1 tsp pure vanilla extract
- .25 tsp baking soda
- 8 egg yolks large
- 1 cup white rum or aguardiente
Instructions
- Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
- Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan.
- Reduce heat to medium-low and simmer for 15 to 20 minutes.
- Set aside.
- In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale.
- Remove cinnamon and lemon rind and discard.
- Whisking constantly, slowly add the milk to the yolk mixture.
- Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes.
- Set aside to cool completely, about 2 hours.
- Stir in rum or aguardiente. Serve.