Making Ponche Crema on Christmas Eve in Aruba

Start by measuring 1 teaspoon of nutmeg and 2 tablespoons of white rum, then set aside.

In a clear bowl suitable for a double boiler, mix 1 whole egg and 1 egg yolk together and whisk.

Add a small amount of condensed milk to the egg mixture, adjusting to personal taste.

Pour in equal parts of evaporated milk and condensed milk, whisking to combine.

Add the previously set aside rum and nutmeg mixture to the bowl and whisk again.

Add a generous teaspoon of vanilla extract to the mixture and whisk once more.

Prepare a pot with about 1 inch of water and bring it to a slow boil on the stove.

Place the bowl with the mixture on top of the pot to create a double boiler, cooking for about 15 minutes on low heat while whisking slowly until it thickens.

Once thickened, remove from heat and stir continuously to prevent the egg from curdling.

Set the mixture aside to cool, then refrigerate until ready to serve.

Equipment Needed

Spice Level: