| Recipe: |
Hats off to Regi for putting this Christmas drink on my radar and telling great stories of her abuela (grandma). The version I picked had the least sugar of all and I pared down the sweetness a little more... it suits me, but if you have a sweet tooth, know that up to a cup of sugar isn't unheard of :-)
3.5 c whole milk
3/4 c cream
3/4 c sugar (I used 1/4 c erithrytol & 1/4 c splenda; yes, I KNOW it doesn't add up to 3/4 c... but I don't need it that sweet)
4 egg yolks
1 t (generous) vanilla extract
2/3 c rum
Heat milk, cream, & sugar in a 2 qt saucepan. Let simmer for about 20 minutes, keeping an eye on it so it doesn't boil, and giving it an occasional stir. Remove from heat. Whisk egg yolks in a bowl or 2 cup measuring cup. Add a ladle of hot milk to eggs and whisk... repeat until you've added at least a cup of milk to the eggs. Then return egg mixture to saucepan and bring the heat slooowly up to 175 F. (Most recipes said until the mixture coats the back of a wooden spoon... but Rick Bayless was more precise and gave a temperature - yay science!) Remove from stove and allow to cool. Add vanilla and rum. Refrigerate.
Can be served warm or cold. |
