THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)
Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.
Provided by Food Network
Categories beverage
Time 5m
Yield Two 33 1/2-ounce bottles
Number Of Ingredients 6
Steps:
- Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.
PONCHE CREME
Provided by Roger Mooking
Time P1D
Yield 4 to 6 drinks
Number Of Ingredients 6
Steps:
- Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
- Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.
TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)
Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.
Provided by CRYSTAL_CLARE
Categories World Cuisine Recipes Latin American Caribbean
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g
PONCHE A CRèME
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.
Provided by Brigid Washington
Categories Rum Cocktail Drink Drinks Christmas Milk/Cream Lime Bitters Nutmeg
Number Of Ingredients 7
Steps:
- Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
- In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
- Serve immediately on the rocks with a dusting of nutmeg.
PLANTAINS WITH CREMA ESPESA (THICK CREAM)
These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made.
Provided by Manami
Categories Dessert
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
- Melt margarine or butter in a large skillet.
- Add plantains or bananas to melted margarine or butter.
- Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
- Sprinkle with brown sugar. Stir gently until sugar melts.
- Carefully stir in vanilla & cinnamon.
- Sprinkle with nuts.
- Serve immediately with Crema Espesa.
- Crema Espesa:.
- In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
- Pour the cream into a small bowl; stir in the buttermilk.
- Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
- Store in a covered container in the refrigerator for up to a week.
- Stir before serving.
Nutrition Facts : Calories 498.2, Fat 36, SaturatedFat 16.1, Cholesterol 81.8, Sodium 137.8, Carbohydrate 45.4, Fiber 2.8, Sugar 27.6, Protein 3.4
GELANTINE A LA PONCHE CREMA
A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from islandflave.com and posted for ZWT7 Cooking time is chilling time
Provided by WicklewoodWench
Categories Gelatin
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put the gelatin in half a cup of warm water, stir until transparent.
- Mix the ponche crema together with the evaporated and condensed milk.
- Add the gelatin and stir the mixture.
- Combine the fruit cocktail, with the ponche crema mix.
- Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
- Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
- Topple the cake on a pie plate and serve.
Nutrition Facts : Calories 1290.5, Fat 44, SaturatedFat 27.1, Cholesterol 169.8, Sodium 650.6, Carbohydrate 184.4, Fiber 1.5, Sugar 152.6, Protein 46.3
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