Mezcal Rompope

Sous-vide cooked mezcal rompope:

Ingredients

• 8 egg yolks
• 500 gr muilk
• 250 gr sugar
• 1/2 cinnamon stick
• 250 gr Mezcal

Instructions:

Vacuum pack all ingredients and cook sous-vide at 83ºC / 181.4ºF. Cool and serve very cold.