Rompope
Ingredients
- ⅓ cup (40 g) blanched almonds
- 1½ cups (300 g) plus 2 tablespoons (25 g) extra-fine sugar (such as Imperial brand)
- 6 cups (1.4 l) milk
- 2 cinnamon sticks
- ¼ teaspoon (0.5 g) ground nutmeg
- 1 teaspoon (5 ml) pure vanilla extract
- 8 large egg yolks, at room temperature
- 1 cup (237 ml) rum or brandy (optional)
Instructions
- In a food processor, pulse almonds with 2 tablespoons (25 g) of sugar until fine.
- In a large saucepan , place milk, cinnamon sticks, ground nutmeg, vanilla extract and remaining sugar. Simmer, mixing occasionally, until sugar dissolves, about 10 minutes. Remove from heat and whisk in finely ground almond mixture.
- In a bowl, beat egg yolks until light and creamy. Slowly ladle into milk mixture, and stir continuously until all are incorporated.
- Return to saucepan and simmer, stirring until mixture thickens, about 10 minutes. Mixture should coat back of spoon.
- Remove from heat, stir in rum if desired and serve warm.
