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8 servings
2 hours 25 minutes

Ingredients

  • 6 large egg yolks
  • 1 can sweetened condensed milk (14 ounces)
  • 2 cups whole milk
  • 1 cup aged rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon plus more for garnish
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt

Instructions

  • In a mixing bowl, beat the egg yolks until they become light and frothy.
    Beating egg yolks in a metal bowl for Ponche Crema.
  • Add the sweetened condensed milk, whole milk, aged rum, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt. Stir the mixture until it is well blended.
    Adding sweetened condensed milk to the Ponche Crema mixture.
  • Pour the combined mixture into a saucepan. Heat over low heat and stir constantly with a wooden spoon. Continue stirring for about 10 minutes until the mixture thickens slightly; do not let it boil to avoid curdling the eggs.
    Stirring the Ponche Crema mixture in a saucepan.
  • Remove the saucepan from the heat and let the mixture cool to room temperature. For a smoother texture, strain the mixture through a fine-mesh sieve. Then transfer it to a clean bottle or container, and chill in the refrigerator for at least 2 hours. Serve cold, optionally with a light dusting of cinnamon on top.
    Ponche Crema mixture in a saucepan with a wooden spoon.

Nutrition

Calories: 309kcal | Carbohydrates: 30g