Rompope Casero Clásico
Bebida2 h 30 min8 porcionesMediaSobre esta receta
Rico, cremoso y perfectamente especiado — este rompope casero clásico es auténtico. Hecho con una base de crema pastelera cocida para seguridad alimentaria, es sedoso y suave con notas cálidas de nuez moscada y vainilla. Muy superior a cualquier cosa de una caja, es una tradición navideña amada que es sorprendentemente fácil de hacer en casa. Sírvelo frío y con licor (o sin) para un regalo estacional que agrada a todos.
Instrucciones
- 1
Separate the Eggs, placing the yolks in a medium heatproof Mixing Bowl and the whites in a large, clean Mixing Bowl. Set the whites aside at room temperature.
- 2
Whisk the Egg yolks with 1/2 cup of Sugar until the mixture turns pale yellow and slightly thickened, about 2 minutes.
- 3
In a medium Saucepan over ^[medium heat], combine the Whole Milk and 1 cup of Heavy Cream. Heat until steaming and just beginning to simmer around the edges — do not boil. Remove from heat.
- 4
Temper the Eggs: very slowly pour about 1/2 cup of the hot Milk mixture into the Egg yolk mixture in a thin, steady stream, whisking constantly. This gradually raises the temperature of the Eggs without scrambling them.
- 5
Pour the tempered Egg mixture back into the Saucepan with the remaining Milk mixture, whisking to combine. Return to ^[medium-low heat] and cook, stirring constantly with a Wooden Spoon or Spatula, until the custard thickens enough to coat the back of a spoon and reaches %[160°F] on an Meat Thermometer, about 5–7 minutes. Do not let it boil.
- 6
Remove from heat and stir in the Vanilla Extract, Nutmeg, Cinnamon, and Salt. If desired, stir in the Bourbon / Rum / Brandy now. Pour the custard through a Sieve into a large Mixing Bowl or Pitcher (Large) to remove any cooked Egg bits.
- 7
Press a sheet of Plastic Wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 2 hours or up to overnight.
- 8
Once the custard is fully chilled, beat the reserved Egg whites with a Hand Mixer or Stand Mixer on ^[medium speed] until foamy. Gradually add the remaining 1/4 cup of Sugar and continue beating until soft, glossy peaks form.
- 9
Gently fold the whipped Egg whites into the chilled custard base using a Spatula, using wide, sweeping motions until just incorporated. This gives the eggnog its signature light, airy body.
- 10
In a separate Mixing Bowl, beat the Heavy Cream cold with the Powdered Sugar until soft peaks form.
- 11
Ladle or pour the eggnog into glasses or a punch bowl. Top each serving with a dollop of whipped Heavy Cream and a fresh grating of Nutmeg. Serve immediately and enjoy!
