Ponche Crema — Caribbean Rum Cream

Information

A homemade island-style holiday cream drink with milk, egg yolks, vanilla, nutmeg and rum. This version uses a cooked custard base. Makes about 1 liter, or 12 small servings; allow at least 4 hours to chill.

Ingredients

• 4 large egg yolks
• 400 ml whole milk
• 1 can sweetened condensed milk (397 g)
• 200 ml dark or golden rum
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 1 small pinch salt

Preparation

1. Whisk the yolks in a bowl. Heat the whole milk with nutmeg and salt until steaming, without boiling.
2. Slowly whisk about half the hot milk into the yolks. Return everything to the saucepan and stir constantly over low heat until the mixture reaches 71°C (160°F) and lightly coats a spoon. Do not boil.
3. Strain into a clean bowl. Stir in condensed milk and vanilla. Set the bowl in ice water and stir to cool quickly.
4. Once cold, stir in the rum. Transfer to clean food-safe bottles, cover and refrigerate at 4°C or colder for at least 4 hours. Refrigerate within 2 hours of cooking.
5. Shake gently before serving in small glasses. Keep refrigerated and use within 3 days. The added rum does not make the drink shelf-stable. Contains alcohol.