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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Ponche De Creme Recipe

December 5, 2016

INGREDIENTS 

 

White Oak Rum - 1 Cup

Eggs - 4 Large

Condensed Milk - 1 (390g)

Evaporated Milk - 1 (250ml)

Bitters - 1 Dash

Nutmeg - 1 Tsp

Lemon Zest - 1 Tsp

 

METHOD

  1. Pasteurize eggs over a double boiler. (140°F for 3 minutes)

  2. Blend eggs, evaporated milk, condensed milk, nutmeg, bitters and lemon zest.

  3. Add White Oak Rum, blend and Enjoy!

 

 

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