Venezuelan Ponche Crema Recipes

PONCHE CREMA RECIPE

Steps:

• Bring milk and cinnamon to a boil and immediately remove them from heat.
• Let them cool down to room temperature.
• Meanwhile whisk the 2 egg yolks and a few drops of vanilla extract.
• Pour the eggs into the milk, stirring quickly.
• Add the condensed milk and rum and stir to mix well.
• If there are lumps, you can use a hand blender (or regular blender).

VENEZUELAN EGGNOG - PONCHE CREMA

Steps:

• In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
• Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
• Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.

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.

TRADITIONAL VENEZUELAN PONCHE CREMA

Steps:

• In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.
• Add sweetened condensed milk and beat until a homogeneous mixture is formed about 1 more minute.
• Add evaporated milk and mix until incorporated.
• Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.
• Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.
• Chill in the refrigerator for at least 2 hours before serving.
• Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.
• You can serve it on its own or with ice.

VENEZUELAN PONCHE CREMA

Steps:

• infuse vanilla in evaporated milk and let it cool. beat eggyolk until fluffy. add condensed milk. add evaporated milk. add spices. mix well (themomix) add rhum store in sterilised bottles in fridge (max 3 weeks)

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.