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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the milk, sugar, vanilla and cinnamon stick (and ground almonds, if you are using them) in a large saucepan. | 2. Over medium heat, bring the mixture to a boil. | 3. Reduce heat and simmer, stirring constantly, for 15 minutes. | 4. Remove from heat, and cool to room temperature. | 5. Beat the egg yolks until thick and lemony. Remove the cinnamon stick from the milk mixture, and gradually whisk the egg yolks into the milk mixture. | 6. Return to low heat and, stirring constantly, cook until mixture coats a spoon. | 7. Remove from heat and allow to cool completely. | 8. Add the rum or brandy to the mixture, stir well. | 9. Transfer to a container and cover tightly. | 10. Refrigerate for 1 or 2 days before serving. | 11. Makes 1-1/2 quarts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
cinnamon	1			-	-	-	-
almond	1/4	cup	ground	481.78	0.0	0.0	54.5
egg yolk	12			656.88	7.3236	32.3544	54.1416
rum	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.