Rompope Casero Clásico

Name: Rompope Casero Clásico
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 8 servings
Ingredients: 6 huevos yemas y claras separadas; 0.5 cup azúcar granulada; 2 cup leche entera; 1 cup crema pesada; 1 tsp extracto de vainilla pura; 0.5 tsp nuez moscada molida, se prefiere rallada fresca; 0.25 tsp canela molida; 1 pinch sal kosher; 0.25 cup azúcar granulada; 0.5 cup crema pesada fría; 1 tbsp azúcar en polvo; 4 oz bourbon; ron oscuro; brandy; 1 pinch nuez moscada molida rallada fresca, para decorar

Bebida2 h 30 min8 porcionesMedia

Sobre 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!

Rompope Casero Clásico

Bebida2 h 30 min8 porcionesMedia

Sobre esta receta

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!