- 4 Cups milk.
- 1-1/2 cup sugar.
- 4 Eggs.
- 1 Stick of cinnamon.
- 2 Cloves.
- 1 Lemon.
- ¼ Cup aged rum.
Heat the milk with the cinnamon stick, cloves and aged rum in a Non-stick aluminum Magefesa pan. Let infused for a few minutes, then remove from heat.
Strain milk and discard the cinnamon stick and cloves. Beat the egg yolks with the sugar and then add them to the milk, beating gently.
Add lemon juice to milk and let sit for a few minutes until milk begins to curdle.
Place milk mixture back on the heat. Cook very slow, without letting it boil, until you get a dense syrup of golden brown color.
Let cool and then transfer to the fridge.