Ponche de crème – creamy rum punch

Ingredients

• 3 eggs
• 4 dl evaporated milk
• 2 dl whole milk
• 2 dl sweetened condensed milk
• 2 dl light rum
• 1 tsp vanilla extract
• finely grated zest of 1 lime
• ½ tsp nutmeg
• 4 drops aromatic bitters

Method

1. 1Whisk eggs with both unsweetened milks in a heavy saucepan. Heat slowly, stirring constantly, to 80–82°C without boiling.
2. 2Remove from heat, strain and stir in sweetened condensed milk. Cool quickly in a cold water bath.
3. 3Once cold, stir in rum, vanilla, lime zest, nutmeg and bitters.
4. 4Pour into a clean bottle and chill for at least 1 hour. Shake before serving in small glasses and refrigerate leftovers.