Ingredients
Scale
- 1 gallon (16 cups or 3.79 liters) whole milk
- 4 large egg yolks, at room temperature
- 2 tbsp water
- ½ cup (120 ml) water
- ½ cup (100 g) white granulated sugar
- 1 shot of aguardiente or rum (Optional)
- Raisins for garnishing (Optional)
Instructions
- Pour the milk into a large pot and bring it boil on high heat. Once it’s boiling, reduce the heat to medium low. Skim off the milk skin that forms on top of the milk and place it in a separate container. Continue this process until no more milk skin forms. This can take between 4½ – 5 hours.
- Beat the egg yolks, the 2 tbsp of water (and the shot of liquor) with a hand held mixer or in a blender until they turn pale yellow.
- To make a simple syrup, mix the water and the sugar in a medium pot and bring it to a boil on high heat. Once it’s boiling, reduce the heat to medium and let it simmer for a few minutes until all the sugar dissolves.
- Slowly pour the egg yolk mixture into the simple syrup and then the milk skin while constantly stirring. Let it simmer for a few minutes and then remove from the heat.
- Pour the mixture into heat resistant containers, decorate each one with a few raisins on top and let them cool completely. Cover each container with plastic wrap and place them in the refrigerator for a few hours until the pudding thickens before serving.
Notes
Some times the milk skin will end up with a slightly sweet flavor, for this reason I recommend tasting it before adding the simple syrup to see if you need to add more or less than the recommended amount.