Ponche Crema Recipes

PONCHE CREME

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)

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.

PONCHE A CRèME

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.

PONCHE CREMA

Steps:

• In a non-stick saucepan, heat the whole and evaporated milks over a low heat.
• Using an electric mixer, in a mixing bowl, beat the egg yolks until they turn white. Add the beaten yolks to the milk, and add the lemon zest.
• Add the vanilla extract and nutmeg, to taste.
• Stir constantly with a wooden spoon on low heat to prevent the egg yolks from coagulating, until the mixture thickens.
• Let cool for 15 minutes, stirring occasionally, then strain.
• Add the sweetened condensed milk, rum, Angostura bitters and mix well using an immersion blender.
• Taste and check the taste, and add more rum if necessary.
• Serve the drink topped with a cinnamon stick and / or sprinkled with ground cinnamon.

PONCHE

Steps:

• Combine 2 quarts water and the tejocotes in a large stockpot and bring to a boil. Reduce the heat and simmer until the tejocotes start to soften, about 10 minutes. Using a slotted spoon, transfer the tejocotes to a medium bowl and let cool. Reserve the cooking liquid. When the tejocotes are cool to the touch, remove and discard the skins, stems and pits and tear the fruit in half with your hands. Set aside.
• Meanwhile, add the hibiscus flowers to the reserved cooking liquid and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Using a slotted spoon, remove the flowers and discard or save for another use, such as a second infusion for a jamaica agua fresca.
• Add the tejocotes, piloncillo, prunes, raisins, tamarind, guavas, sugarcane, apples, dates, cinnamon and vanilla, if using, to the pot. Lower the heat and gently simmer until the fruit is softened and the mixture is reduced slightly, about 30 minutes.
• Pour the hot ponche into mugs, scoop some fruit into each and garnish with a cinnamon stick and chopped pecans. Serve with spoons.

GELANTINE A LA PONCHE CREMA

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.