Ponche Crema — Caribbean Rum Cream
Prep time: 15 minCook time: 15 minServings: 12
Views: 31
Submitted by: Antillean Eats
Submit date: November 5, 2026, 1:32 pm
Information
A homemade island-style holiday cream drink with milk, egg yolks, vanilla, nutmeg and rum. This version uses a cooked custard base. Makes about 1 liter, or 12 small servings; allow at least 4 hours to chill.
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Ingredients
- 4 large egg yolks
- 400 ml whole milk
- 1 can sweetened condensed milk (397 g)
- 200 ml dark or golden rum
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 1 small pinch salt
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Preparation
- Whisk the yolks in a bowl. Heat the whole milk with nutmeg and salt until steaming, without boiling.
- Slowly whisk about half the hot milk into the yolks. Return everything to the saucepan and stir constantly over low heat until the mixture reaches 71°C (160°F) and lightly coats a spoon. Do not boil.
- Strain into a clean bowl. Stir in condensed milk and vanilla. Set the bowl in ice water and stir to cool quickly.
- Once cold, stir in the rum. Transfer to clean food-safe bottles, cover and refrigerate at 4°C or colder for at least 4 hours. Refrigerate within 2 hours of cooking.
- Shake gently before serving in small glasses. Keep refrigerated and use within 3 days. The added rum does not make the drink shelf-stable. Contains alcohol.