Creamy
Mural de los Poblanos
Founded in 2007, in the heart of Los Angeles, El Mural de los Poblanos offers memorable traditional Puebla cuisine.Its philosophy and pride is to share the best of Puebla cuisine, selecting the highest quality ingredients from small producers in the State of Puebla.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
20
Servings
  • 2 liters whole milk
  • 6 kilos egg
  • 90 grams cornstarch
  • 270 grams brown sugar
  • 30 grams cinnamon stick
  • 75 grams lime zest
  • 125 grams rompope
  • cinnamon powder, for decoration
  • raisins, for decoration
Preparation
2h 30 mins
40 mins
Low
  • In a small pot, boil 1.7 liters of milk, cinnamon, lemon peel, orange peel, and half of the sugar. Strain and set aside.
  • In a bowl, add the egg yolks, the other half of the sugar, the remaining milk, and the cornstarch, and mix with a balloon whisk until the lumps are dissolved.
  • Cook the milk with cinnamon in a water bath, gradually incorporate the egg yolks in a thin stream while whisking with a balloon whisk for 10 minutes until you have a homogeneous mixture, pour in the rum and rompope and continue whisking for another 5 minutes. Remove from heat and place in a bowl.
  • Cover with cling film to prevent a skin from forming and chill with ice.
  • Serve in a cup with the cream, sprinkle with powdered cinnamon, and decorate with a raisin.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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