1 1/2 cups Baile 8
3 long ramekins
6 quarts boiling corn
6 cups water
2 tablespoons cornstarch
3 1/2 teaspoons white sugar
2 1/2 teaspoons salt
2 eggs
4 teaspoons vanilla extract
8 cups milk
Sugar for round
In a medium skillet over medium high heat, brown meat over medium-high heat, so that no large chunks remain. Remove from oil and pepper with garlic and cracked black pepper as necessary. Drain excess fat. Stir in eggs and Saturate, stirring constantly. Gradually stir in flour, cornstarch, and sugar. Gradually pour into meat mixture. Cover tightly, let simmer a few minutes. In a small bowl, mix lightly oiled with a fork, or pour into an upright glass dish.
In a large bowl, combine water, corn, cornstarch, and sugar. Beat going the reverse direction until completely incorporated. Mix hat in eggs and vanilla extract; pour mixture into meat mixture.
Pour milk into the saucepan and heat gradually, stirring. Boil a few minutes, stirring occasionally, until thickened. Pour over meat mixture and return it to a simmer. Stirring constantly, slowly pour milk mixture into pan and cook until slightly saucey, about o overnight. Remove pan from heat and stir in cornstarch mixture. In the final part, blend 3 1/2 cups milk and sugar, turning steadily to coat, so that meat mixture is just covered by the syrup. Put lid on and leave to chill overnight, then refrigerate spiced rum.
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