Ponche crema

Ponche crema (Eggnog)  

Makes about 1 Quart     

This deliciously rich and generously laced with rum, ponche crema is a favorite with the "Aunties" who never touch spirits. It is served with tiny spoons in the tiniest of glasses, and rarely does a drop remain. One wonderful cook used to make ponche crema to sell in the neighborhood markets. She had two recipes, one commercial and one for home consumption. The secret of the ponche crema served at home is revealed here.

Grate:

• 1 Tsp. fresh nutmeg

Into:

• 2 Tbs. white Bacardi rum

Set aside.
Take:

• 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.