Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups milk
- 1 cup sugar
- 3 inches cinnamon bark
- ¼ tsp baking soda
- 12 egg yolks
- ½ cup rum, brandy or Comiteca
Directions
In a medium saucepan, over medium heat, mix together the milk, sugar, cinnamon and baking soda.
When it begins to boil, lower the heat and simmer for about 20 minutes.
Set aside to cool, and strain to remove the cinnamon bark.
Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes, until thick and lemon yellow.
While still beating, slowly pour the cool milk mixture into the yolks.
Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a wooden spoon.
Remove from heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that is resting on ice in a larger bowl.
Stir until cool.
Gradually stir in the brandy, rum or Comiteca and it's ready to serve, or it can be lightly covered in the refrigerator.
Category:Cathy's Recipes
Category:Eggnog Recipes
Category:Mexican Recipes
Category:Milk and cream Recipes
Category:Egg yolk Recipes
Category:Rum Drink Recipes
Category:Brandy Drink Recipes