Hoppel-Poppel
ingredients
- 4 yolks,
- 4 tbsp sugar,
- 10 tbsp rum,
- 600ml of milk
- To lower: 4 egg whites
- Garnish: 200 ml of cream, 1 pinch of nutmeg each
preparation
Put the egg yolks, sugar and 5 tbsp rum in a saucepan and stir. Beat at light to medium heat until the mass becomes thick. Beat the egg whites until stiff and lift them under the custard with a whisk. Beat the cream until stiff. Put the remaining rum in the pot, the hot Hoppel-Poppel in jars and serve garnished with a whipped cream cap and a nutmeg.
