Christmas is not the same without Ponche-de-Creme !
Chef Jason Peru uses @FreshHarvest Sweetened Condensed Filled Milk to make the classic drink with us. Fresh Harvest can be found at Persad's D' Food King and all major supermarkets nationwide.
Ponche de Crème Recipe
Yield: 2 Liters
Ingredients Needed
• 12 Whole Eggs
• 1 Cup Heavy Cream
• ½ Tsp Lemon Zest
• 17 Oz Condensed Milk
• 2 Cups Dark Rum
• ½ Cup Whiskey
• ¼ Tsp Nutmeg
• ½ Tsp Cinnamon
Method
• Create a double Boiler, by filling a medium saucepan half full of water, bring it to a simmer.
• Place a heat proof bowl to sit on top of the saucepan. This allows steam to heat the bowl gently but ensure that the water simmering below does not touch the bottom of the bowl. Keep stove heat at a low temperature.
• Mix your whole eggs, heavy cream and zest in the double boiler’s bowl. Whisk to break the eggs down and combine with the cream. Cook Gently until slightly thick, ensuring to whisk and prevent the liquid from scorching or burning.
• Strain this liquid through a fine Sieve.
• Then Add Condensed Milk.
• Mix and add rum and whisky
• Add the nutmeg, cinnamon and taste. Adjust spice if desired.
Sometimes you learn something when you least expect it. Chef learnt how to make Ponche De Crème through a spontaneous meeting, when a fellow beverage lecturer made it while they spoke. As crazy as it seems, she had the basic method for it but as she diligently did the process, Chef knew exactly how he could have amped up the flavor and impregnate it with pizzazz.