Ponche Crema

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Cream Punch (Recipe)

INGREDIENTS

  • 6 Egg Yolks
  • 5 Tbsp Cornstarch
  • 3 Cups Milk
  • Orange Shell
  • 1 Cinnamon Stick
  • 1 Tsp Vanilla
  • 2 Cans Condensed Milk
  • 1½ Cup Rum

INSTRUCTIONS

  1. Beat the Egg Yolks and Cornstarch.
  2. Includes Milk and Vanilla.
  3. Add Orange Shell and Cinnamon.
  4. Using a Steel Bowl over a Pot of water, cook the mixture in a Bain Marie until thickened.
  5. Refrigerate for 2-3 hours.
  6. Mix with Rum and Condensed Milk.
  7. Refrigerate in a Glass Bottle for 8 - 12 hours.
  8. Serve in a Glass with Ice.