Christmas Recipes

Ponche de Crème

Ingredients

6 eggs

4 cups evaporated milk

1 cup sweetened condensed milk

¾ cup granulated sugar

2 cups golden rum

½ teaspoon grated nutmeg

1 teaspoon minced lime zest

1 teaspoon aromatic bitters

Method

1. In a medium stainless steel bowl beat eggs with sugar, place into a double boiler, and over simmering water cook eggs until thick and sugar has dissolved.
2. Remove from heat.
3. Add condensed milk, evaporated milk and rum; combine well.
4. Add lime zest, aromatic bitters and nutmeg; stir.
5. Store in glass bottles and refrigerate until ready for use.
6. Serve over crushed ice garnished with lime zest or lime slices.
7. Makes about 10, 8 (fl) oz. Servings.

Source: Rahamut, Wendy. Caribbean Gourmet. Oct-Dec 2002.