Gelantinealaponchecrema Recipes

VENEZUELAN EGGNOG - PONCHE CREMA

Venezuelan Eggnog - Ponche Crema image

Venezuelan Eggnog "Ponche Crema" is a delicious traditional holiday drink!! Skip the store-bought stuff and instead made your own Homemade Ponche Crema. Easy to make, easier to drink. Cheers!!

Provided by Oriana Romero

Categories Drinks

Time 2h10m

Number Of Ingredients 4

Ingredients

1 box (2 oz)of flan
2 cups (480 ml) whole milk
1 can (14 oz) sweetened condensed milk
1 cup (240 ml) rum ((or to taste))

Steps:

In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Transfer mixture to the refrigerator and chill for 2 hours, or until it sets completely.
Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.

Nutrition Facts : Calories 170 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 48 mg, Sugar 4 g, ServingSize 1 serving

GELANTINE A LA PONCHE CREMA

Gelantine a La Ponche Crema image

A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from islandflave.com and posted for ZWT7 Cooking time is chilling time

Provided by WicklewoodWench

Categories Gelatin

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons gelatin
1/2 cup water
4 cups of ponche crema
3 (16 ounce) cans condensed milk
4 (16 ounce) cans evaporated milk
2 (16 ounce) cans fruit cocktail, drained
trifle cookie (optional)

Steps:

Put the gelatin in half a cup of warm water, stir until transparent.
Mix the ponche crema together with the evaporated and condensed milk.
Add the gelatin and stir the mixture.
Combine the fruit cocktail, with the ponche crema mix.
Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
Topple the cake on a pie plate and serve.

Nutrition Facts : Calories 1290.5, Fat 44, SaturatedFat 27.1, Cholesterol 169.8, Sodium 650.6, Carbohydrate 184.4, Fiber 1.5, Sugar 152.6, Protein 46.3

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