- 6 eggs
- the peel from 1 lime
- 15 oz evaporated milk
- 15 oz condensed milk ( I used a little more condensed milk than the book suggests)
- 1 tsp angostura bitters
- grated nutmeg
- nuff angostura white oak white rum (the white oak rum has a "sweeter" taste than the wray and nephew)
After beating the eggs with the lime peel, just add everything else and mix...The amount of rum depends on how much you could handle especially since white rum hits you immediately; it's not a creeper. Let me know if you have any suggestions...
On another note, I brought up my pastelles from Tdad so I won't be making that as well as a nice black cake courtesy of Mummy. A second batch of sorrel will be sweetened tomorrow. I will also be experimenting with baking a ham with pineapple glaze and homemade bread....I will try to post the results as soon as possible.