Ponche crema is the Venezuelan version of an eggnog. Creamy, spiced and with a happy touch thanks to a hint --- or maybe more--- of Venezuelan rum.
Servings: 10 people
Heat the milk in a big pot over low heat.
Add cinnamon stick, the nutmeg, the lime zest and the condensed milk.
With a spoon, grab some of the mix and add it to the beaten eggs to temper the yolks. Then pour the eggs into the mix and keep stirring. (note 1)
When the ponche crema is thick enough, pour the rum, remove from the stove and take the cinnamon stick out.
Blend and store in a glass bottle. (note 2)
- This technique is called tempering the egg. Slowly heat up the eggs' temperature to avoid scrambling into the hot milk.
- This homemade ponche crema can be stored in the fridge for up to 1 month.