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Ponche Crema Venezolano - quearepas.com

Venezuelan Ponche Crema Recipe - quearepas.com

The preparation of Ponche Crema is a simple and rewarding process. Heat the key ingredients such as milk, sugar and spices, add the cornstarch to thicken, and finally, incorporate the egg yolk and rum. You get a delicious and creamy Christmas drink ready to enjoy!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course drinks
Cuisine Venezolana
Servings 4 people
Calories 180 kcal

Equipment

  • 1 Casserole
  • 1 Large bowl
  • 1 Whisk
  • 1 Strainer
  • 1 Clean bottles for bottling

Ingredients
  

  • 1 l Quality whole milk
  • 1 cup Sugar
  • 1/2 unit Cinnamon Stick
  • 7 unit Cloves (whole)
  • 4 tbsp Cornstarch or Maize Starch
  • 1/16 tbsp Sodium bicarbonate (optional for preservation)
  • 1 unit Egg Yolk
  • 100 ml Ron

Instructions
 

  • Heat the milk: In a saucepan, heat the whole milk over medium heat until it is hot but does not boil.
  • Aromatic Infusion: Add the cinnamon stick and whole cloves to the hot milk. Let the spices infuse the milk for about 15 minutes. This will give the milk a distinctive aroma and flavor.
  • Cornstarch Mixture: While milk is infusing, in a large bowl, mix cornstarch and sugar until well combined, avoiding lumps.
  • Combine Mixtures: Slowly pour the cornstarch and sugar mixture into the infused milk, stirring constantly to avoid lumps. Cook over medium-low heat, stirring constantly, until the mixture thickens and has the consistency of smooth cream. This will take about 10-15 minutes.
  • Stir in the rum: Remove the saucepan from the heat and let the mixture cool slightly before adding the rum. Add the rum a little at a time, stirring gently to make sure it is evenly mixed.
  • Prepare the Egg Yolk: In a separate bowl, beat the egg yolk until smooth and creamy.
  • Integrate the Yolk: Slowly add a small amount of the hot mixture of milk, rum and spices to the egg yolk, whisking constantly to temper it.
  • Final Combination: Add the tempered egg yolk to the saucepan with the milk, rum and spice mixture, stirring continuously to ensure even distribution.
  • Optional for Conservation: If you want to extend the shelf life of the punch, add a pinch of baking soda to the mixture and stir.
  • Filter and Cool: Strain the mixture through a sieve to remove the spices and any possible lumps. Then, allow the mixture to cool to room temperature before refrigerating.
  • Storage: Bottle the Ponche Crema in clean, sealed bottles. Refrigerate for at least 2 hours before serving to allow the flavors to blend and fully develop.

Video

Notes

Approximate Nutritional Information per Serving (100 ml):
Calories: ~180 kcal
Fat: ~5 g
Saturated Fat: ~2.5 g
Trans Fat: 0 g
Cholesterol: ~30 mg
Sodium: ~40 mg
Carbohydrate: ~26 g
Dietary Fiber: 0 g
Sugars: ~20 g
Protein: ~2 g
Keyword Christmas Drinks