The Mount Logan in the Yukon is honored by the name of this wonderful fast bread. It is nutritious and dense, making it the ideal trekking or camping food. Change the recipe to suit what’s in the pantry! The nuts and dried fruit specified in the recipe can be swapped out for others.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 2 hrs 25 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
Ingredients
- 3 pints whole milk
- 2 ½ cups white sugar
- 2 cinnamon sticks
- 15 egg yolks
- 1 cup rum
Instructions
- Bring milk, sugar, and cinnamon sticks to a boil in a large saucepan over low heat. Continue to boil, stirring constantly, until milk has reduced by a little more than one-third, about 20 minutes. Remove from the heat. Leave in the saucepan and allow to cool slightly, about 10 minutes.
- Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk mixture. Pour egg yolk mixture into the saucepan with the remaining milk mixture. Stir to combine and bring to a boil over low heat. Stir constantly, scraping the bottom and sides, until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes.
- Remove from the heat, remove cinnamon sticks, and cool to lukewarm, 15 to 30 minutes. Stir in rum and cool completely, about 2 hours.
- You can use brandy instead of rum.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 402 mg |
| Dietary Fiber | 0 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 89 mg |
| Sugars | 71 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |