Home Made Punch De Crème
Now you didn’t think that Chef Jason was gonna let the season past and not allure you guys into some great Punch De Crème. I mean, what is Christmas without this creamy, decadent, rich and “make you feel good kinda” drink. Let’s learn how to make a simple version of it.
Ingredients:
12 Whole Eggs ( Cracked )
1 Cup Heavy Cream – Available at Supermarkets or Gourmet Stores
½ Bottle Rum ( Old Oak Rum )
4 Oz Whiskey
1 ¼ Tin Condensed Milk
Dash Cinnamon
Dash Nutmeg
Dash Lemon Zest
Method
Create a double Boiler; this is simply a pot of simmering hot water with a bowl fitted inside the pot that latches onto the sides of the pot without touching the actual simmering water. Therefore we need the steam of the simmering water to heat the bowl.
In the bowl, add the Eggs, Cream and Lime zest. Mix gently with a whisk until Slightly Thick like custard. At this point when it has gotten thick and medium hot to the touch, remove and strain through a fine strainer to remove any clumps and residual orange zest. Add the Condensed Milk to the mixture, the rum, whiskey a dash of nutmeg, cinnamon and taste to suit.
When you are happy with the taste, pour into a clean glass bottle or jug and place in chiller.
Serve cold with a few blocks of ice at your party or enjoy it yourself in the solitude of your own company. That’s how great it is.
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