Rum Eggnog

Sonia Mendez, 1988 Puerto Rican Cooking Show Demonstrator

• 3 egg yolks
• 1 c. sugar
• 1 (13-oz.) can evaporated milk
• 1¼ c. Puerto Rican rum
• 1 tsp. vanilla

In a small saucepan, blend egg yolks and sugar. Gradually mix in milk. Cook on medium-high heat for about 2 minutes or until thickened, stirring constantly. Remove from heat and stir in rum and vanilla. Chill. Makes about 7 (4-ounce) servings.