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Pio Quinto (Rum Cake Parfait) Recipe

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This recipe for Pio Quinto (Rum Cake Parfait), by , is from Pace Holiday Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vicky Balladares


Pound Cake
1 cup of Rum
4 eggs
1 Gallon of milk
4 cinnamon sticks
2 Tablespoons of butter
1 cups of sugar
cup of con starch

Boil a cup of water, cup of sugar, and 4 cinnamon sticks
Boil until it become very red and sticky
turn down the heat and set aside
when it cools down add run to taste (1/4 cup of rum)
Line the bottom of a Pyrex with cut pound cake and soak it with the above rum mix

Boil gallon of milk with 1 broken cinnamon stick and 1 cup of sugar
Put 1 cup of milk in blender with 3/4 cup of cornstarch and 4 egg yolks (the yellow)
Add the blended mixture to the boiling milk until the milk becomes thick and bubbly.
When it thickens and bubbles add 2 Tablespoons of butter, a dash of vanilla and rum to taste
pour over the bread in the Pyrex
Sprinkle with powdered cinnamon and let it cool, no need to refrigerate

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