Venezuelan Ponche Crema de Auyama
This delicious pumpkin ponche crema with spices incorporates two hallmark ingredients of autumn: pumpkin and the fragrant spices of the season. It can be prepared in less than half an hour and is perfect as a gift for Thanksgiving and Christmas.
Servings: 12 people
Calories: 119kcal
Ingredients
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 can pumpkin puree
- 2 cinnamon sticks
- 1 pinch freshly ground nutmeg
- 1 cup Ron de Venezuela
- 2 tablespoons vanilla extract
Instructions
- Place the egg yolks in the bowl of an electric mixer and whisk for 10-12 minutes until you achieve a creamy and light yellow mixture.
- Add the sweetened condensed milk and whisk for 1-2 minutes.
- Add the evaporated milk and whisk for an additional minute.
- Transfer the yolk and milk mixture to a pot and turn the stove to medium-low heat. Cook, stirring constantly with a wooden spoon, for about 12-15 minutes. It's essential never to leave the pot unattended to prevent the mixture from sticking or forming lumps.
- Remove from the heat. Incorporate the rum and vanilla and stir. You can choose to discard the cinnamon sticks or leave them. With the help of a funnel, transfer the liquid to a sterilized bottle.
- Chill in the refrigerator for at least 2 hours before serving. It can be served alone or with ice.
Nutrition
Calories: 119kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 35mg | Potassium: 104mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 0.3mg