| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Puerto Rican | 1 | Servings | |
INGREDIENTS
| 13/16 | qt | Light Puerto Rican Rum; ( I like Don Q) |
| Peel from 2 limes; (grated) | ||
| 6 | Egg yolks | |
| 1 | cn | Sweet condensed milk |
| 2 | cn | (large) evaporated milk |
| 2 | cn | Coconut cream; (like Coco Lopez) |
| 6 | oz | Gin |
INSTRUCTIONS
mix half of the rum with the lime peel in a blender at high speed for 2 min. Strain and put in large bowl. Add rest of rum. In blender, mix egg yolks, both milks and gin until well blended. ( I also add the juice of the 2 limes, to cure the egg yolks). Pour 3/4 of this mixture into bowl with rum. Mix rest with coconut cream and blend well. add to rum mixture, blend well and refrigerate. (I save the rum bottle and other glass bottles to pour it in.) I usually make this the day after Thanksgiving or so, and let it mellow in the refrigerator until mid-to-late December. It's kind of strong when fresh. serve cold at parties or after dinner. Posted to Bakery-Shoppe Digest V1 #429 by Ana Kurland <akur@loc.gov> on Dec 1, 1997
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