Special
Christmas Recipe:
Ponche Crema
(Eggnog)
[click here for Ayaca recipe]
Makes about 1 Quart
This deliciously rich and generously laced
with rum, ponche crema is a favorite with the "Aunties" who never touch
spirits. It is served with tiny spoons in the tiniest of glasses, and rarely does a drop
remain. One wonderful cook used to make ponche crema to sell in the neighborhood markets.
She had two recipes, one commercial and one for home consumption. The secret of the ponche
crema served at home is revealed here.
Grate:
Into:
Set aside.
Take:
Carefully remove the
coagulated spots which cling to the yolks of fertilized eggs. Beat eggs and yolks with a
wire whisk until light and frothy.
Add:
- 1 tin condensed milk (397 grams or about
1 1/2 cups)
Using the milk tin as a measure blend in
well:
- A quantity of rum equal to that of the
condensed milk
Add:
- 1 small tin evaporated milk(170 grams or
about 2/3 cup)
Beat again.
Decant the rum which has been soaking with the nutmeg into the egg and milk mixture. Be
sure that the nutmeg grains do not find their way into the ponche crema
Add:
Pour the mixture into the top of a double
boiler. Cook over gently boiling water, stirring constantly, until the liquid thickens,
about fifteen minutes. Set aside to cool.
When the ponche crema is
thoroughly chilled, funnel it into a sterilized, untinted decorative whisky or wine
bottle. Cap well and refrigerate indefinitely. Ponche crema has a creamy
consistency and resembles eggnog in flavor.
Proost!
