Mi PONCHE CREMA LIGHT - sabe igual que el original.

In a bowl, place 750 ml of milk and dilute 2 tablespoons of cornstarch until completely mixed without any lumps.

In a larger bowl, beat 3 egg yolks with 1/2 cup of sweetener until the mixture is creamy and yellow.

In a pot, heat the remaining milk over medium heat, adding 1 tablespoon of vanilla extract and 1 tablespoon of nutmeg, stirring to combine.

Once the milk starts to boil, quickly mix in a quarter cup of the hot milk into the egg yolk mixture to temper it, then combine both mixtures in the pot with the burner off to prevent cooking the yolks.

Turn on the burner to low heat and continue to stir until the mixture thickens slightly, being careful not to overcook it as it will thicken more when refrigerated.

Strain the mixture through a fine strainer to remove any particles, then transfer it to a bowl and cover with plastic wrap.

Refrigerate for about 2 hours until very cold, then beat again with a mixer to achieve the desired texture before adding rum.

Add 1/2 cup of rum gradually, tasting as you go to adjust the sweetness and strength to your preference.

Equipment Needed

Spice Level:

Dietary