Ponche De Crème Recipe
PONCHE DE CRÈME
1 tin condensed milk (390g)
1 carton evaporated milk (250ml)
1/2 bottle rum (approx 1 1/2 cups)
3 tbsp. Angostura aromatic bitters
1 tsp grated nutmeg
2 tsp. lemon zest (optional)
Tip: Since this recipe uses raw eggs you may want to pasteurize the eggs by heating it in a double boiler, or bowl placed over water in a sauce pan, stirring constantly while maintaining the temperature at 140° F for three and a half minutes.
The lemon zest is used to cut the fresh smell of the eggs but with the amount of alcohol used, I don’t think it is necessary. We did not use it and the ponche de crème still came out OK though, I still thought it could have done with some more rum :^)
Ah gone again!