After experimenting with several styles of Rompope over the years, we have settled on this version, which calls for generous amounts of orange and cinnamon.
Time: 40 minutes
Yield: Around 2 pints
You will need:
- 4 cups whole milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3-5 orange peels
- 8 yolks
- 1 cup cream
- 1 cup condensed milk
- 4-5 cinnamon sticks
Step one:
Blend milk, sugar, vanilla, orange peels and cinnamon in a medium sized-sauce pan and bring to a low boil for 25 minutes.
Step two:
Add the egg yolks and condensed milk. Stir. Add the cream, do not allow it to boil.
Step three:
Chill in the refrigerator for at least 4 hours, preferably 24. It will be thick when it is chilled, but will become more liquid as it warms from room temperature. However, if you would prefer a thinner consistency, add a bit more milk until it is the desired thickness.
Garnish with grated cinnamon, if desired.
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