Ponche De Crème Bread Pudding Recipes

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TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)



Trinidad's Ponche-de-Creme (Punch with Cream) image

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

6 eggs, beaten
2 teaspoons grated lime zest
3 (14 ounce) cans sweetened condensed milk
¾ cup canned evaporated milk
1 ½ cups rum
1 tablespoon aromatic bitters
1 pinch freshly grated nutmeg

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 DE CRèME BREAD PUDDING



Ponche de crème bread pudding image

Inspired by a traditional Caribbean spiced drink, this comforting pud is the perfect dessert to bring to a festive dinner party

Provided by Shivi Ramoutar

Categories     Dessert, Treat

Time 1h40m

Number Of Ingredients 18

50g unsalted butter , plus extra for greasing
400g brioche (slightly stale, if possible), thickly sliced
25g coconut flakes
50g raisins
large pinch of freshly grated nutmeg
50g pecans , roughly chopped
1 tbsp demerara sugar
4 large eggs
grated zest 1 lime
410g can evaporated milk
4 tbsp good-quality dark rum
1 tsp good-quality vanilla extract
¼ tsp freshly grated nutmeg
½ tsp Angostura bitters
397g can condensed milk
coconut ice cream or double cream
2 tbsp pecans (optional)
2 tbsp coconut flakes (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
  • First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.
  • Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over half the ponche de crème. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.
  • Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over the remaining ponche de crème, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.
  • Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. Scatter over pecans and coconut flakes and serve with ice cream or cream.

Nutrition Facts : Calories 839 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 58 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.4 milligram of sodium

PONCHE CREME



Ponche Creme image

Provided by Roger Mooking

Time P1D

Yield 4 to 6 drinks

Number Of Ingredients 6

4 large pasteurized eggs
Finely grated zest of 1 lime
1 14-ounce can sweetened condensed milk
3/4 cup best-quality dark rum
1/4 teaspoon freshly grated nutmeg, plus more for topping
1 teaspoon Angostura bitters

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.

SWEET PONCHE DE CREME



Sweet Ponche de Creme image

Creamy egg rum punch with a pinch of nutmeg and a hint of lime to make a perfect tropical treat.

Provided by Lizanne

Categories     Drinks     Cocktail Recipes     Rum Drinks Recipes

Time 15m

Yield 18

Number Of Ingredients 7

12 eggs
6 limes, zested
3 (12 fluid ounce) cans evaporated milk
6 (14 ounce) cans sweetened condensed milk
1 tablespoon freshly grated nutmeg
1 (750 milliliter) bottle dark rum
1 tablespoon aromatic bitters

Steps:

  • In a large bowl, beat the eggs and lime zest until light and fluffy using an electric mixer. Mix in the evaporated milk and then the condensed milk. Stir in the nutmeg, rum and bitters. Refrigerate until serving.

Nutrition Facts : Calories 615.9 calories, Carbohydrate 80.8 g, Cholesterol 62.7 mg, Fat 16.3 g, Fiber 0.1 g, Protein 14.7 g, SaturatedFat 10.2 g, Sodium 233.5 mg, Sugar 77.6 g

PONCHE A CRèME



Ponche a Crème image

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

3 eggs
Zest of 1 lime
18 ounces evaporated milk
12 ounces sweetened condensed milk
1 ½ cups white rum
½ tsp. grated nutmeg, plus more for garnish
2 tsps. Angostura bitters

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.

DULCE DE LECHE BREAD PUDDING



Dulce De Leche Bread Pudding image

This quick gooey bread pudding made with caramel-like dulce de leche from Latin America is so much more than the sum of its five parts. This recipe originates from Grace Parisi, the test kitchen wizard of Food and Wine. The author suggests throwimg in a handful of fresh or frozen raspberries or blueberries before baking for even more flavor. The Crème Anglaise can overcook and curdle. Grace prevents this by preparing a cold-water bath and setting it near the stove before she even cracks an egg.

Provided by NcMysteryShopper

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups half-and-half or 2 cups milk
1 vanilla bean, split lengthwise
1/2 cup sugar
4 large egg yolks, at room temperature
1/2 cup dulce de leche, plus more for serving (there are many recipes on zaar if you can't find it in the grocery store)
4 tablespoons unsalted butter, melted
4 large egg whites, at room temperature
3/4 lb crustless challah (10 cups) or 3/4 lb crustless egg bread, cut into 1-inch cubes (10 cups)

Steps:

  • Crème Anglaise:
  • Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
  • In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
  • In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
  • Bread Pudding:.
  • Preheat the oven to 425° and butter a 2-quart shallow baking dish. In a large bowl, stir the crème anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
  • Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.

Nutrition Facts : Calories 334.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 164.2, Sodium 266.3, Carbohydrate 35.9, Fiber 1, Sugar 13.5, Protein 9

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