Antillean Ponche Crema ⋆ RECIPE + VIDEO via SOULFOOD.nl

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Ponche crema, Ponche Caribe or Ponche Kuba… they are all delicious drinks that you can buy right away. But of course they taste best when you make them yourself! From now on you steal the show with your own 'home made' Antillean ponche crema! Tip: You can too delicious desserts experience it!

Recipe from our book

This recipe can also be found in our cookbook 'De complete Antilliaanse keuken† Did you know that that book contains no fewer than 300 (!) recipes from the kitchen of Aruba, Bonaire and Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

De complete Antilliaanse Keuken Jurino Ignacio

Traditional party drink

This drink is traditionally served at parties and birthdays. Because it still contains about 15% alcohol after preparation, it is only suitable for adults. (Although the kids often come up with clever plans to get a little bit of the sweet stuff!)

Antillean lawyer

Because ponche crema is also made with a good amount of egg yolks, it is sometimes called 'Antillean eggnog'. That's not quite right... you make eggnog with brandy and ponche crema is made with rum, condensed milk and a little bit of coffee.

Prefer a video of the Antillean ponche crema?

In the video below I show you in a minute how to make the real Antillean ponche crema:

You can make about a liter of Antillean ponche crema from this recipe. Do you need more or less? Then you can easily halve or double the recipe.

Ingredients:

2 cans condensed milk (2×400 grams)
5 egg yolks
a pinch of nutmeg
1 cap of vanilla essence
250ml (white) rum
1 shots of espresso

Preparation Antillean ponche crema:

Separate the egg yolks from the egg whites. The proteins are not used in this recipe.

beat the egg yolks until they are almost white in color and have doubled in volume several times.

Mix the beaten yolks with the other ingredients and stir well.

Now heat the mixture for the ponche crema 'au Bain Marie' until it is 80°C. You don't need to measure the temperature - you'll know you've reached the right temperature when the egg yolks thicken the ponche crema.

Keep stirring well throughout the process to prevent the eggs from turning into scrambled eggs.

When the mixture is as thick as yogurt, the ponche crema is ready. Let it cool to room temperature and then pour the ponche crema into bottles that you close with a cap.

You can now store the bottles with ponche crema (refrigerated) for at least a week. Bon appetit!

Also try

An alternative version of this drink is the cocktail. You make it with a large portion of coconut milk. Do you like coffee? Then try our 'cafe al ponche' once!