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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 12 |
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Try this Puerto Rican–style treat with or without the rum. Prep time is steeping and chilling time. Recipe is from Sunset magazine. Ingredients:
1 pint half-and-half |
4 cinnamon sticks (3 1/2 in. long) |
1 teaspoon whole cloves |
5 large egg yolks |
1 (14 ounce) can sweetened condensed milk |
1 (14 ounce) can coconut milk |
1 1/4 cups rum (optional) |
ground cinnamon |
Directions:
1. Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.
2. Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.
3. Buzz half of mixture at a time in a blender until frothy. Pour into a bowl and stir in rum if you like. Ladle into glasses and sprinkle with ground cinnamon.
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