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A Colombian Highland specialty. A very rich sauce for sponge cake or soft custard by itself served with saltine crackers. I found it irresistible when I visited my aunt in Bogota! 12 cups milk 2 lb. sugar pinch of salt 1/4 tsp. baking soda 2 egg yolks cinnamon stick Combine ingredients in a saucepan and simmer until thickened. Stir constantly, preferably with a wooden spoon, until you see the saucepan while stirring (4 to 5 hours). Add egg yolks and let cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly. |
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