Poncha Crema Recipe - Cooking Index
Poncha Crema Recipe - Cooking Index
| 1 | Sweetened condensed milk - (14 oz) | |
| 1/2 | Whole milk - plus more | |
| 6 | Eggs | |
| Grated zest of 1 lime | ||
| 12 oz | 340g | Rum (preferably Jamaican) |
| 2 tablespoons | 30ml | Angostura bitters |
| 1 teaspoon | 5ml | Vanilla extract |
| Crushed ice - for serving | ||
| Freshly-grated nutmeg - for garnish |
Combine condensed milk and 1/2 gallon whole milk in large saucepan. Warm over low heat 5 to 7 minutes, stirring regularly. Beat eggs with lime zest. Add eggs to milk. Stir regularly over medium-low heat until mixture thickens to consistency of eggnog, 15 to 20 minutes. Be careful not to overheat or boil or milk will scorch.
Cool mixture to room temperature, 1 hour to 1 hour 30 minutes. Stir in rum, bitters and vanilla, mixing well. Strain to remove cooked egg particles. Refrigerate 30 minutes.
Serve over crushed ice. Top with sprinkle of nutmeg. (If crema is too thick when ready to serve, thin with more whole milk.)
This recipe yields 10 (1-cup) servings.
Each serving: 279 calories; 112 mg sodium; 148 mg cholesterol; 8 grams fat; 24 grams carbohydrates; 9 grams protein; 0 fiber.
Source:
The Los Angeles Times, 12-19-1999
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