Cómo hacer Ponche Crema Venezolano - Receta Original desde cero

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: light rum

Non-alcoholic extract provides flavor without alcohol content

Place 1 liter of milk in a double-bottomed pot.

Add 1 cup of sugar, cloves, and a cinnamon stick to the pot.

Heat over medium heat, reserving a portion of the milk to dilute the cornstarch later.

In a separate bowl, dilute 4 tablespoons of cornstarch with the reserved milk and set aside.

Stir the mixture in the pot occasionally to prevent sticking until it starts to boil vigorously.

Gradually incorporate the milk and cornstarch mixture into the boiling milk while stirring constantly.

Continue stirring for about 3 to 5 minutes until the cornstarch is fully cooked.

Once heated, add 1/8 teaspoon of baking soda dissolved in 1/2 teaspoon of water to the mixture and stir constantly.

After adding the baking soda, you will notice stronger bubbles and the mixture will begin to rise; keep stirring to prevent overflow.

Switch to a wooden spatula and continue stirring for another 5 minutes.

Remove from heat and cover the mixture with plastic wrap touching the surface to cool completely.

Once cooled, add 1 egg yolk to the mixture and stir well to break up any lumps.

Turn the heat back on to medium and stir constantly until it begins to boil again.

Cook for another 3 to 5 minutes to achieve the desired creaminess, then let it cool completely.

You can let it cool overnight or for 3 to 4 hours.

Once completely cool, add 100 milliliters of rum, adjusting to taste.

Mix well and strain the cream through a sieve, stirring gently to avoid pushing any lumps through.

Finally, bottle the ponche crema for gifting or enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens