Ponche Crema

7 ingredients
7 steps

Ingredients

  • 3 Large eggs (or 4 Medium)
  • 2 cans Evaporated Milk
  • 1.5 to 2 cans Sweetened Condensed Milk
  • 20 dashes Angoustoura Bitters
  • 1/2 clove Nutmeg
  • 1 to 2 Limes
  • 8 ounces Overproof Rum

Directions

  1. 1
    Bring evaporated milk to boil
  2. 2
    Grate nutmeg over eggs and blend
  3. 3
    Slowly add boiling milk to egg/nutmeg mixture with blender/mixer running
  4. 4
    Strain custard into a bowl and grate in lime peel, add bitters and sweetened condensed milk, stirring to combine and adding more nutmeg/bitters/lime peel/sweetened condensed milk to taste
  5. 5
    Stir in 3/4 rum and taste, adding more to achieve desired strength
  6. 6
    Pour into bottles and refrigerate
  7. 7
    Serve over ice when cold

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