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Budin De Rompope Para Navidad



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1 cup eggnog
1 cup milk
3 large egg yolks
1/2 cup sugar, divided
1/8 tsp. salt
1 stick cinnamon, 1" long
1 envelope flavored gelatin
2 tbsp. cold water
1 tbsp. rum
1 tsp. vanilla extract
1 cup whipping cream
10 oz. frozen raspberries or strawberries with sugar, thawed


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

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cuisines Mexican, North & South American
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