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Ingredients15 m servings
Original recipe yields 18 servings
- In a large bowl, beat the eggs and lime zest until light and fluffy using an electric mixer. Mix in the evaporated milk and then the condensed milk. Stir in the nutmeg, rum and bitters. Refrigerate until serving.
- Cook's Note:
- For eggless ponche de creme, substitute 3 cups pureed steamed pumpkin for the eggs.
- Editor's Note:
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.