Ponche de Creme

A potent drink from the West Indies, Ponche de Creme (pawnsh-d’krem) may be served chilled, with crushed ice. It may be stored for up to

4 weeks in the refrigerator.

2 tablespoons cornflour

2 pints milk

6 oz. sugar

5 eggs, lightly beaten

26 fl. oz. (1 bottle) rum

2 teaspoon vanilla essence

In a large mixing bowl, mix the cornflour with 2 tablespoons of the milk. Set aside.

In a large saucepan, scald the remaining milk over moderate heat (bring to just below boiling). Remove the pan from the heat and pour the milk, stirring well, on to the cornflour mixture. Return the mixture to the pan and return the pan to moderate heat. Bring the mixture to the boil, stirring constantly. Reduce the heat to low and cook the mixture for 2 minutes, stirring constantly. Remove the pan from the heat. Beat in the sugar and the eggs.

Strain the milk and egg mixture into a large mixing bowl. Stir in the rum and vanilla essence. Cover the bowl and set aside to cool completely. Place the bowl in the refrigerator and chill for 1 hour before serving.

If you wish to keep the punch, pour it into clean, dry bottles. Cover and store it in the refrigerator for up to 4 weeks.

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