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How to make Ponche De Creme drink

Updated on October 8, 2015
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There are two ways to prepare ponche de crème but only one way to enjoy it ,when it’s served on ice. The colder the creme, the better the flavor is.Make sure all of your utensils and preparation materials are clean because you are dealing with eggs and milk and you want to keep everything as clean as possible".

For a cook version of the recipe use 3/4 cups granulated sugar and 2 cans of condensed milk.

Cook Time

Prep time: 15 min
Ready in: 15 min
Yields: 12


  • 6 eggs
  • peel of 1 lime
  • 3 (15 oz) cans evaporated milk, 1 less for cooked version
  • 1 1/2 (14oz) cans condensed milk, add to taste
  • 1 tsp aromatic bitters (Angostura Bitters)
  • 1/2 grated nutmeg
  • 1/2 cup rum, add to taste
  • 3/4 cup granulated sugar (only for cooked version)

Cooked Version

For a cook version of the recipe use 3/4 cups granulated sugar and 2 cans of condensed milk.

Put the mixture of eggs and granulated into a double boiler and while the water is simmering, let the eggs cook until you see the sugar has completely dissolved. It looks a little like a custard at this texture. Remove the mixture from the heat and add evaporated milk and other ingredients, Serve with ice

Uncooked Version

  1. Beat eggs and lime peel until light and fluffy.
  2. Add evaporated milk.
  3. Sweetened to taste with condensed milk.
  4. Add bitters ,nutmeg and rum according to taste.
  5. Remove lime peel and serve with ice preferably crushed. N.B- Egg less Ponche de Creme Substitute 1 1/2 to 2 cup pureed pumpkin for eggs
Nutrition Facts
Serving size: 151
Calories 272
Calories from Fat63
% Daily Value *
Fat 7 g11%
Saturated fat 4 g20%
Carbohydrates 35 g12%
Cholesterol 125 mg42%
Sodium 171 mg7%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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