2 egg yolks, beaten
1 (12 oz) can evaporated milk
1 (14 oz) can cream of coconut or coconut milk
1 (14 oz) can sweetened condensed milk
1 cup white Bacardi Puerto Rican Rum
1/2 cup water
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
DIRECTIONS:
1. In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F.
2. Transfer mixture to a blender and add cream of coconut, condensed milk, rum, water, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glasses and chill overnight. Store in refrigerator.
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