Ponche de Crème
| Cuisine of Trinidad and Tobago
Ingredients
- 6 eggs
- peel of 1 lime
- 3 cans (15 oz / 400 g) evaporated milk
- 1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste
- 2 tsp aromatic bitters
- ½ tsp grated nutmeg
- ½ cup (120 ml) rum or brandy, or to taste
Instructions
- Beat eggs and lime peel until light and fluffy.
- Add evaporated milk.
- Sweeten to taste with condensed milk.
- Add bitters, grated nutmeg and rum according to taste.
- Remove lime peel and serve over crushed ice.