Creamy Ponche De Crème
  Debbie Bachu Ragoonath
FOOD
December 2018

Creamy Ponche De Crème

4 eggs

3 Cups Evaporated Milk

1 Tin Condensed Milk

1 Cup Rum White/ Dark

1 tsp. Angostura Aromatic Bitters

2 tsp. nutmeg

½ tsp. vanilla extract

Peel of 1 medium lime

Method

  1. Whisk eggs with the peel of one lime using a hand mixer until light and fluffy.
  2. Add evaporated milk and condensed milk
  3. Adjust taste to suit adding more condensed milk for sweetness if needed.
  4. Place in a double boiler or place stainless steel bowl over pot containing simmering water. Do not allow water to touch the bottom of the bowl.
  5. Cook gently, stir with wooden spoon constantly for 10 to 15 minutes until mixture forms a thin coating over the spoon.
  6. Remove from heat and allow to cool for 15 to 20 minutes or place into an ice bathe.
  7. Add to creamy beverage, Angostura aromatic bitters, Vanilla extract, nutmeg and rum. Stir well.
  8. Serve over crushed ice. 

Variation

1 cup puree pumpkin.

  1. Omit rum. Eggs can also be omitted if desired.
  2. Add pumpkin puree to milk mixture and cook in double broiler.

 

By: Debbie Bachu Ragoonath | FOOD | December 2018


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