Ingredients for 8 servings
6 egg yolks
2 cans of condensed
milk
2 cans of evaporated
milk
2 tablespoons of vanilla
extract
1 tablespoon of ground
cinnamon
1 teaspoon of ground
nutmeg
1 cup of dark rum (I used Ron de Venezuela Santa Teresa Añejo)
Preparation
In a pot blend, with an
immersion blender, the evaporated milk with the egg yolks.
Cook over medium heat,
stirring constantly and being careful not to boil. Just before it reaches the
boiling point, turn off the heat .
Add condensed milk and
spices, including the vanilla. Blend again.
Add the rum, stir and
store in a sterile bottle.
Refrigerate at least
four hours before serving.
Serve over crushed ice
and garnish with grated nutmeg.