Rón Popo — Salvadoran Eggnog Custard

Shopping list

• 1 l whole milk

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• 200 g granulated sugar

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• 1 piece cinnamon stick

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• 2 tsp vanilla extract

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• 6 piece egg yolks — large

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• 3 tbsp cornflour

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• 100 ml dark rum — or to taste

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• 0.25 tsp ground nutmeg — plus extra for garnish

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• 0.25 tsp ground cinnamon — for garnish

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Step by step

1. 1

   Pour the milk into a large heavy-based saucepan. Add the cinnamon stick and bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Do not allow to boil.

2. 2

   Once the milk is steaming and just beginning to simmer, remove from heat. Stir in the sugar and vanilla extract until the sugar is completely dissolved. Let the mixture infuse for 10 minutes.

3. 3

   In a medium bowl, whisk together the egg yolks and cornflour until smooth and pale, about 1– 2 minutes.

4. 4

   Remove the cinnamon stick from the milk. Slowly ladle about 200ml of the warm milk into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.

5. 5

   Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly.

6. 6

   Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon, for 8– 10 minutes until the custard thickens enough to coat the back of the spoon. It should reach about 75–80°C. Do not allow to boil.

7. 7

   Remove from heat and stir in the ground nutmeg and rum. Whisk well to combine.

8. 8

   Pour the custard through a fine-mesh sieve into a large jug or bowl to remove any lumps. Let cool to room temperature, stirring occasionally.

9. 9

   Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

10. 10

    Before serving, whisk well to recombine. Pour into glasses and garnish with a light dusting of ground cinnamon and nutmeg.