Punch-de-Creme

Punch-de-Creme is basically a rich creamy drink that’s infused with strong rum for that added kick. It’s like the Caribbean version of Bailey’s. I didn’t get a chance to speak with my aunt for the specific recipe she uses, but after many drinks were shared that night…  just about everyone had a recipe to share with me on making Punch-de-Creme. Add booze and people will instantly become experts at just about anything.

From all the “ole” talk, here one I think would produce a great final drink…

Ingredients

You’ll Need…

3 eggs
Peel of one lime
2 ½ c condensed milk
3 c evaporated milk
2 tsp ground nutmeg
1 tsp. cinnamon
1 tsp ground clove
1 tbsp. vanilla essence
2 tsp Angostura bitters
1 cup rum. (use more for a real “kick”)

Method

* Note: The traditional way to make this is with with strong “over proof” rum, but feel free to use the 40% proof rum that seems to be the norm in North America. I also noticed that some people preferred to use dark rum, while others liked using white rum. The choice is all yours… or what you may have available.

Note: Since I don’t like using eggs in it’s raw state, this recipe calls for gentle cooking of the eggs (almost custard like)

Crack the eggs into a mixing bowl, put in the lime peel and beat until fluffy. Now remove the lime peel, add the evaporated milk, and mix thoroughly.  Pour into a the top pan of a double boiler and cook, stirring continuously until the mixture thickens and coat the back of a wooden spoon.. Remove from the heat, pour into a mixing bowl and add all the other ingredients except the rum and bitters.  The final step… Ensure that the mixture is thoroughly cooled then add in the rum and bitters and mix.  Bottle immediately.  Serve chilled or on ice.

Store in the fridge!

Drink
Christmas
Carribean
Source URL
http://caribbeanpot.com/rich-and-creamy-punch-de-creme/