Best 4 Ponche De Creme Recipes
Ponche de Creme, a traditional Portuguese dessert, is a creamy, boozy treat that is enjoyed during the holiday season. Made with a base of eggs, sugar, and milk, it is infused with the flavors of citrus and spices, and spiked with a generous amount of rum or brandy. This rich and decadent dessert is often served chilled, topped with grated nutmeg or cinnamon.
The recipe for Ponche de Creme is relatively simple, but there are a few variations that can be made to suit different tastes. Some recipes call for the addition of cream or condensed milk for an even richer flavor, while others may include chopped nuts or dried fruits for a bit of texture. No matter which variation you choose, Ponche de Creme is sure to be a hit at your next holiday gathering.
In this article, we'll provide you with two delicious recipes for Ponche de Creme: a classic version and a vegan-friendly version. The classic recipe uses traditional ingredients like eggs, milk, and rum, while the vegan version swaps out the eggs and milk for plant-based alternatives, making it suitable for those with dietary restrictions. Both recipes are easy to follow and will result in a creamy, boozy dessert that is sure to impress your guests.
PONCHE CREME
Provided by Roger Mooking
Time P1D
Yield 4 to 6 drinks
Number Of Ingredients 6
Steps:
- Whisk the eggs and lime zest in a large bowl until well combined and smooth, about 30 seconds. Add the condensed milk and half of the rum and whisk until combined. Whisk in the remaining rum, the nutmeg and bitters until smooth. Strain through a fine-mesh sieve and transfer to a jug. Cover with plastic wrap and refrigerate overnight or up to 3 days-it gets better with time.
- Stir the mixture well before serving. Pour into ice-filled glasses and sprinkle with grated nutmeg.
THREE CITRUS PONCHE DE CREME (TRINIDADIAN COQUITO)
Every island in the West Indies puts its own spin on holiday milk punch. This eggless version of Trinidad's Ponche de Creme uses lemon curd to add additional creaminess¿no refrigeration is needed.
Provided by Food Network
Categories beverage
Time 5m
Yield Two 33 1/2-ounce bottles
Number Of Ingredients 6
Steps:
- Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold.
PONCHE A CRèME
Some call Ponche a Crème the eggnog of Trinidad. But unlike eggnog, which can be one-dimensional and sometimes cloying, Ponche a Crème sings with some of Trinidad's most beloved and intriguing flavors.
Provided by Brigid Washington
Categories Rum Cocktail Drink Drinks Christmas Milk/Cream Lime Bitters Nutmeg
Number Of Ingredients 7
Steps:
- Ready a large bowl or wide-mouth pitcher and fine mesh sieve.
- In an electric mixer fitted with the whisk attachment, beat the eggs and lime zest on medium-high speed until very frothy, about 3 minutes. Reduce mixer speed to low, add the evaporated and condensed milk, and mix for 2 minutes. Slowly stream in the rum, then mix for another 2 minutes. Add the nutmeg and angostura bitters and stir for 1 minute. Turn off the mixer, and strain the ponche a crema through the sieve into the pitcher or bowl.
- Serve immediately on the rocks with a dusting of nutmeg.
TRINIDAD'S PONCHE-DE-CREME (PUNCH WITH CREAM)
Trinidad's traditional Christmas drink. It's got quite a kick if you use just the right amount of Rum.
Provided by CRYSTAL_CLARE
Categories World Cuisine Recipes Latin American Caribbean
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs and lime zest using an electric mixer until light and fluffy. Gradually pour in the condensed milk while continuing to mix, and then pour in the evaporated milk.
- Stir in the rum and bitters, and sprinkle with nutmeg. Transfer to a bottle and chill for at least 1 hour before serving. Serve over crushed ice.
Nutrition Facts : Calories 857.7 calories, Carbohydrate 119.4 g, Cholesterol 75.8 mg, Fat 19.5 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 283.7 mg, Sugar 109.9 g
Tips:
- To make the custard, use full-fat milk and heavy cream for a rich and creamy texture.
- Make sure the eggs and yolks are at room temperature before adding them to the custard mixture. Otherwise, they may curdle.
- Strain the custard mixture through a fine-mesh sieve to remove any lumps.
- Cover the custard mixture with plastic wrap directly on the surface to prevent a skin from forming.
- For a boozy twist, add 1/4 cup of your favorite rum or brandy to the custard mixture.
- Serve the ponche de creme chilled, topped with grated nutmeg or cinnamon.
Conclusion:
Ponche de creme is an easy and delicious dessert with a rich and creamy texture and a boozy kick. Your guests will love this holiday treat. Try experimenting with different flavors, such as adding spices like cinnamon or nutmeg or different types of rum or brandy. No matter how you make it, ponche de creme is sure to be a hit!
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