Ponche Crema

Directions

1 Tsp. fresh nutmeg Into 2 Tbs. white Bacardi rum. Set aside 3 eggs and 3 egg yolks. Carefully remove the coagulated spots which cling to the yolks of fertilized eggs. Beat eggs and yolks with a wire whisk until light and frothy. Add: 1 tin condensed milk (397 grams or about 1 1/2 cups) Using the milk tin as a measure blend in well: A quantity of rum equal to that of the condensed milk. Add: 1 small tin evaporated milk(170 grams or about 2/3 cup) Beat again. Decant the rum which has been soaking with the nutmeg into the egg and milk mixture. Be sure that the nutmeg grains do not find their way into the ponche crema. Add: 1 generous tsp. vanilla, pour the mixture into the top of a double boiler. Cook over gently boiling water, stirring constantly, until the liquid thickens, about fifteen minutes. Set aside to cool. When the ponche crema is thoroughly chilled, funnel it into a sterilized, untinted decorative whisky or wine bottle. Cap well and refrigerate indefinitely.

Ponche crema has a creamy consistency and resembles eggnog in flavor.