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.

 

Rompope de mezcal-1