Venezuelan Cream Punch

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:

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