Ponche de Creme

This drink is a Christmas favorite there are many versions, I like this one because its simple and easy to prepare.

Ingredients:

6 eggs,

2 pints evaporated milk,

1 lb sugar,

13 ounces rum

2 oz cornstarch (optional),

vanilla essence to taste,

Angostura bitters,

2 inch piece of lime skin

Method:

Mix cornstarch in a little cold milk,

Beat eggs with lime skin (to remove the fresh taste) Remove lime peel after beating the eggs.

Boil the remainder of milk and add the mixed cornstarch,

Stir the two together for about 6 minutes on the fire.

Cool and add beaten eggs,

Swizzle and cook again until the eggs thicken, avoid boiling otherwise the mixture will curdle.

Add rum and essence.

Refrigerate until needed.

Serve with crushed ice and a dash of Angostura bitters.

See more authentic caribbean Recipes at www.westindiandining.com