Budin de Rompope para Navidad

Budin de Rompope para Navidad



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

Fruit Sauce

  • 1 (10 ounce) package frozen raspberries or strawberries with sugar, thawed


  1. Rompope: Scald eggnog and milk by heating together in small saucepan over medium heat for about five minutes or until temperature reaches 180 degrees F. Set aside.
  2. Beat egg yolks with all but one tablespoon sugar until pale and thick.
  3. Add salt and stick cinnamon.
  4. 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.
  5. Soften gelatin in cold water and let stand for 5 minutes.
  6. Whisk into milk mixture to dissolve gelatin. Remove stick cinnamon; discard. Add rum and vanilla extract.
  7. Chill in refrigerator until mixture begins to set, about 1 1/2 hours.
  8. Whip cream with remaining one tablespoon sugar until stiff.
  9. Fold whipped cream into milk mixture. pour into 8 glass dessert dishes.
  10. Chill until set.
  11. Serve with Fruit Sauce.
  12. Fruit Sauce: Process berries in blender until smooth; strain out seeds if desired. Pour into glass pitcher; pass with Rompope.

Yield: 8 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin