Rompope (Costa Rican Style)


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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