This creamy, versatile Santa Clara Vanilla Custard gets a Latin touch from Rompope — a rich, spicy, eggnog-like drink from Puebla. Use the custard to fill pastries and cakes, as a base for other desserts, or try it with different fruit toppings and garnishes for a special touch!
Recipe and photo courtesy of Martinez Brands
1 c. heavy cream
1⁄3 c. granulated sugar
4 egg yolks
1 vanilla bean or 1 teaspoon vanilla extract
1 T. cornstarch
3 T. Rompope Santa Clara
In a saucepan, combine milk, cream, and vanilla bean (or extract). Heat over medium heat until it simmers, then remove from the heat and let steep for 10-15 minutes.
In a separate bowl, whisk together the egg yolks and sugar until it becomes pale and fluffy. Gradually whisk in the cornstarch.
Temper the eggs by slowly pouring a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly. Continue adding the milk mixture until the egg yolks are warmed through. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon.
Remove from heat, stir in Rompope Santa Clara, and strain through a fine-mesh sieve to remove any lumps. Cover the surface of the custard with plastic wrap to prevent a skin from forming, and refrigerate until chilled.