Traditional Venezuelan Ponche Crema

Step 1

In a bowl and with the help of an electric mixer, beat the yolks until a pale yellow cream is formed, about 10-12 minutes.

Step 2

Add sweetened condensed milk and beat until a homogeneous mixture is formed about 1 more minute.

Step 3

Add evaporated milk and mix until incorporated.

Step 4

Bring the mixture of yolks and milk to a pot and turn the heat to medium-low. Cook, constantly stirring with a wooden spoon, for about 12-15 minutes. It is imperative not to leave the pot unattended at any time to prevent the punch from sticking or clumping.

Step 5

Remove from heat. Add the rum and vanilla extract, and stir. You can discard or not the cinnamon stick. Stir, and with the help of a funnel, transfer the punch to a sterilized bottle.

Step 6

Chill in the refrigerator for at least 2 hours before serving.

Step 7

Unlike other punches that have to be left to thicken for several days in the refrigerator, this one is so thick that you can drink it immediately.

Step 8

You can serve it on its own or with ice.