Sweet Ponche De Creme Recipes
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
SWEET PONCHE DE CREME
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
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
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.
PONCHE DE CRèME BREAD PUDDING
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
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
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