Budin De Rompope Para Navidad

Servings: 8

Rompope
1 cup eggnog
1 cup milk
3 egg yolks, large
1/2 cup sugar, divided
1/8 teaspoon salt
1 stick (1 inch long) cinnamon
1 envelope of flavored gelatin
2 tablespoons cold water
1 tablespoon rum
1 teaspoon vanilla extract
1 cup whipping cream

Fruit Sauce
1 package (10 ounces) frozen raspberries or strawberries
    with sugar, thawed

For Rompope: Scald eggnog and milk by heating together in small saucepan over medium heat for about five minutes or until temperature reaches 180° F. Set aside.

Beat egg yolks with all but one tablespoon sugar until pale and thick. Add salt and stick cinnamon. Whisk 1/4 cup of hot milk mixture into beaten egg yolks. Pour yolk mixture into remaining hot milk mixture. Cook, whisking constantly, over medium-low heat, until mixture coats the back of a metal spoon and thickens slightly, about 4 minutes. Do not boil. Set aside.

Soften gelatin in cold water and let stand 5 minutes. Whisk into milk mixture to dissolve gelatin. Remove stick cinnamon; discard. Add rum and vanilla. Chill in refrigerator until mixture begins to set, about 1 1/2 hours. Whip cream with remaining one tablespoon sugar until stiff. Fold whipped cream into milk mixture. pour into 8 glass dessert dishes. Chill until set. Serve with fruit sauce.

For Fruit Sauce: Process berries in blender until smooth; strain out seeds if desired. Pour into glass pitcher; pass with Rompope.

Recipe and photograph courtesy of the Wisconsin Milk Marketing Board.