Scale
arrow_back Recipe

Recipe Git v1

Ponche de Crème

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Trinidad and Tobago

Prep: 0 min Cook: 0 min Servings: 12 Difficulty: medium

Categories: Drink, Holiday

Tags: christmas, easy, recipes for cocktails, recipes using brandy, recipes using egg, recipes using evaporated milk, recipes using lime zest, recipes using rum, recipes using sweetened condensed milk, recipes with metric units, trinidadian and tobagonian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APonche_de_Cr%C3%A8me)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APonche%20de%20Cr%C3%A8me&oldid=4511305

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 6 eggs
  • peel of 1 lime
  • 3 cans (15 oz / 400 g) evaporated milk
  • 1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste
  • 2 tsp aromatic bitters
  • ½ tsp grated nutmeg
  • ½ cup (120 ml) rum or brandy, or to taste

Directions

  1. Beat eggs and lime peel until light and fluffy.
  2. Add evaporated milk.
  3. Sweeten to taste with condensed milk.
  4. Add bitters, grated nutmeg and rum according to taste.
  5. Remove lime peel and serve over crushed ice.

Notes

Instead of beating the raw eggs, you can gently stir them together with the other ingredients over a low heat until the mixture thickens (about 20–25 minutes).