| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Puerto Rican |
Christmas, Beverages |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 8 |
|
3 inch cinnamon sticks |
| 6 |
|
Large egg yolks |
| 3 |
|
12 oz Cans of Evaporated |
|
|
Milk |
| 2 |
|
Cans Coconut milk |
| 3 |
|
14oz Cans sweetened |
|
|
Condensed milk |
| 3 |
c |
White rum (a touch less if |
|
|
You use 151 proof,!!Burp!!) |
INSTRUCTIONS
In a 2 quart saucepan, heat water and cinnamon sticks to boiling over high
heat. Reduce heat to medium and cook until liquid is reduced to one cup.
Remove cinnamon sticks and set liquid aside to cool to room temperature.
In a 3 quart saucepan with a wire whisk, beat egg yolks and evaporated milk
until well-mixed. Cook over low heat, stirring constantly until mixture
thickens and coats a spoon - about 10 munutes (DO NOT BOIL). Set aside to
cool slightly.
When cinnamon flavored liquid has cooled, stir in coconut milk, until well
mixed. In serving bowl, combine coconut mixture, yolk mixture, sweetened
condensed milk and rum. Chill well and serve.
Many thanks to Stephanie Kuzemchak and Dianne Weinsaft.
Posted to MM-Recipes Digest V3 #339
From: Wes King <kingman@orl.mindspring.com>
Date: Tue, 10 Dec 1996 19:31:59 -0500
A Message from our Provider:
“Famous last words: I’ll get right with God later”