Name: Strawberry Rompope
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 cups milk, 1 liter; 1/8 teaspoons baking soda; 1 1/4 cups sugar, 250 g; 1 piece (if it appears in the ingredient) vanilla bean; 3 San Juan® Egg Yolks; 3 ounces rum, spiced; 2 cups strawberries; strawberries, in cubes, for garnish

Preparation

5 mins

15 mins

Low

In a deep pot, mix the milk with baking soda, sugar, and the seeds from the vanilla pod until dissolved, then heat over medium heat until it boils; let it heat for 8 minutes, stirring constantly to prevent sticking, achieving a slight color change due to the sugar's action. In a bowl, mix the San Juan® egg yolks and add a little of the hot milk from the previous step while stirring to temper; then pour the tempered San Juan® egg yolks into the pot with hot milk and cook over low heat, stirring constantly for 5 minutes until a thick texture is obtained. Remove from the pot and cool immediately in an ice bath.