VENEZUELAN PONCHE CREMA

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VENEZUELAN PONCHE CREMA image

Categories     Egg     Christmas

Number Of Ingredients 7

8 egg yolks
3 condesed milk can
2 evaporated milk can
750 ml dark rhum
1 vanilla pod
1 lemon (grated rind only)
1/4 to 1/8 ground nutmeg

Steps:

  • infuse vanilla in evaporated milk and let it cool. beat eggyolk until fluffy. add condensed milk. add evaporated milk. add spices. mix well (themomix) add rhum store in sterilised bottles in fridge (max 3 weeks)

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