Venezuelan cream punch with egg

Ingredients to make Venezuelan cream punch with egg:

• 1 bottle (3/4 liter) of sugar cane rum
• better white or clear, although aged rum can also be used
• 3 cans condensed milk
• 8 egg yolks
• 1 can of evaporated milk

How to make Venezuelan cream punch with egg:

1. In a blender, beat the egg yolks on low speed until creamy.
2. Slowly add the condensed milk, then the evaporated milk and finally the rum.
3. It is packaged in clean, dry bottles that are tightly corked and refrigerated.
4. Yields three and a half liters.
5. You can replace the rum with brandy, cognac or vodka
6. It can be flavored with vanilla, cinnamon, nutmeg, drops of Angostura bitters, or lemon zest.
7. A pleasant variant is prepared with concentrated liquid coffee or instant coffee powder.
8. Another variant is achieved by previously boiling the cans of condensed milk uncovered in water for at least an hour and a half, a process by which the sugar is caramelized and the product is called “arequipe” or “dulce de leche”. “.
9. Allow cans to cool before opening. The arequipe is much more hopeful than condensed milk, due to which one more can of evaporated milk and one more cup of rum should be added. The cream punch is preserved in perfect condition for more than six months.
10. In tropical climates like ours, it is usually served in short glasses with crushed ice.
11. In cold climates it can be taken naturally, or even hot.
12. The cream poche is used in numerous cocktails.
13. The industrial version of this product has more than a century of tradition in Venezuela.