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Rompope

Rompope recipe image
Rompope is a traditional Mexican dessert that offers a creamy, rich, and comforting experience. This chilled custard is made with a blend of milk, sugar, egg yolks, and aromatic cinnamon sticks, creating a smooth and velvety texture. The addition of brandy adds a warm, sophisticated kick that balances the sweetness perfectly. Ideal for festive gatherings, holidays, or as a special treat after a heavy meal, this drinkable custard is both nostalgic and indulgent. It&# 226;€™s simple to prepare but yields a luxurious result that is sure to impress guests and family alike.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 929.3
Dietary: Gluten-free, Vegetarian
Description
Rompope is a traditional Mexican dessert that offers a creamy, rich, and comforting experience. This chilled custard is made with a blend of milk, sugar, egg yolks, and aromatic cinnamon sticks, creating a smooth and velvety texture. The addition of brandy adds a warm, sophisticated kick that balances the sweetness perfectly. Ideal for festive gatherings, holidays, or as a special treat after a heavy meal, this drinkable custard is both nostalgic and indulgent. It&# 226;€™s simple to prepare but yields a luxurious result that is sure to impress guests and family alike.
Ingredients
  • 8 1/2 cup Milk
  • 2 cup Sugar
  • 2 small Cinnamon sticks
  • 8 Egg Yolks
  • 1 cup Brandy
Directions
  1. 1
    Combine 8 cups of the milk, sugar, and cinnamon sticks in a large saucepan over medium heat.
  2. 2
    Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally to dissolve the sugar.
  3. 3
    In a separate bowl, whisk the egg yolks together with the remaining 1/2 cup of milk until smooth.
  4. 4
    Remove the saucepan from heat. Slowly pour the egg yolk mixture into the hot milk mixture, stirring constantly to temper the eggs.
  5. 5
    Return the saucepan to low heat and simmer gently, stirring frequently, until the mixture thickens slightly to a sauce-like consistency, about 10 minutes. Do not let it boil vigorously.
  6. 6
    Remove from heat and stir in the brandy.
  7. 7
    Strain the rompope through a fine-mesh sieve into a pitcher to remove the cinnamon sticks and any cooked egg bits.
  8. 8
    Chill thoroughly in the refrigerator for at least 2 hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 929.3kcal
% Daily Value *
Total Fat 5.7g9%
Saturated Fat 3.7g19%
Cholesterol 10.2mg4%
Sodium 210.2mg9%
Total Carbohydrate 186.0g62%
Dietary Fiber 26.5g106%
Sugars 146.6g
Protein 19.3g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve cold in small glasses or cups. Garnish with a cinnamon stick or a sprinkle of nutmeg if desired.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Shake or stir well before serving as separation may occur.

For a non-alcoholic version, omit the brandy or substitute with 1/2 teaspoon of vanilla extract.

Ensure the milk mixture is not boiling when adding the eggs to prevent scrambling. Constant stirring is key to a smooth custard.

Keywords: rompope, mexican dessert, egg custard, brandy, cinnamon, chilled dessert, holiday treat, creamy, eggnog, traditional, egg yolks, milk, sweet, indulgent, party drink
Read it online: https://www.chefs-mate.com/recipe/rompope/