Best Venezuelan Ponche Crema Recipes
VENEZUELAN PONCHE CREMA
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)
VENEZUELAN EGGNOG - PONCHE CREMA
How to make Venezuelan Eggnog - Ponche Crema
Provided by @MakeItYours
Number Of Ingredients 4
Steps:
- In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let cook about 5 minutes until the mixture begins to thicken. Let sit for 10 minutes. Place it in the refrigerator for 2 hours until set completely.
- In a blender add the curdled flan, condensed milk and rum. Process until everything is well incorporated.
- Using a funnel transferred the eggnog to a glass bottle, cover and keep refrigerated.
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