Ingredients to make Venezuelan Cream Punch:
- 5 egg yolks
- 1 can of condensed milk
- 1/4 cup of condensed rum milk
- 1/4 cup of rum
- 1 teaspoon vanilla.
How to make Venezuelan Cream Punch:
- First blend the egg yolks for a period of 3 minutes (this is to lose the egg flavor)
- Add condensed milk, rum and vanilla.
- Blend all this for a period of 5 minutes.
- Place in glass bottles and refrigerate.
- It can be taken at the moment but if you leave it in the fridge for about 3 days it will be much better.
