Mum's Ponche de Crema Venezolano
My mum's Christmas ponche de crema: condensed milk, egg yolks and rum, cooked gently and strained. A drink for adults.
Ingredients
- 2 tins sweetened condensed milk standard-size tins
- 2 2/3 cups water
- 8 egg yolks
- 1 1/2 cups rum I use Diplomático Mantuano
Instructions
- Whisk the condensed milk, egg yolks and water together in a pot until fully dissolved and smooth.
- Cook over low heat, stirring continuously, until the mixture begins to thicken. This step takes a lot of stirring and your full attention.
- Take it off the heat before it boils.
- Strain the mixture.
- Stir in the rum.
- Let it cool, then bottle and keep in the fridge.
Notes
A note on timing
This is the long recipe. There is a lot of stirring, and it needs your full attention from the moment it goes onto the heat until it starts to thicken. It is not one to start while you are juggling other jobs in the kitchen.
Expect it to thicken further as it chills, and give the bottle a shake before you pour.