Cream Punch
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Cream Punch (Recipe)
INGREDIENTS
- 6 Egg Yolks
- 5 tsp cornstarch
- 3 Cups Milk
- Orange Shell
- 1 Cinnamon Stick
- 1 tsp Vanilla
- 2 Cans Condensed Milk
- 1½ Cup Rum
INSTRUCTIONS
- Incorporates Milk and Vanilla.
- Add Orange Shell and Cinnamon.
- Using a Steel Bowl over a Pot of water, cook the mixture in a bain-marie until thick.
- Refrigerate for 2-3 hours.
- Refrigerate in a Glass Bottle for 8 - 12 hours.
- Serve in a Glass with Ice.
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