Ponche de Ciruela Pasa [Video+Recipe] Prune Eggnog
You asked for it, and I bring you a simple, uncomplicated recipe for the popular Dominican Christmas Ponche de ciruela pasa.
Servings 6 servings
Calories 464kcal
Ingredients
- 1¼ cup condensed milk
- 2 cup evaporated milk
- 3 egg yolk
- 6 prunes
- 1 cup white rum
- ¼ teaspoon nutmeg (freshly-grated)
Instructions
1. Combining
- In the blender vase, mix the condensed and evaporated milk. Add the egg yolks and white rum.You can add the nutmeg if you wish.
2. Sieve
- Sieve, then discard solids. Pour into a medium saucepan.
3. Cooking
- Boil in a large pot in a bain-marie (hot water bath) over medium-low heat for 20 minutes, lower heat to minimum and simmer for 20 more minutes.Stir often to prevent it from sticking to the bottom.
4. Sieve again
- Remove it from the heat. Sieve through a fine-mesh sieve.
5. Cooling
- Stir constantly but slowly until it cools down to room temperature.Pour into a bottle for storage.
6. Serving
- Chill, and serve or store for up to a week in the fridge.
Video
Nutrition
Calories: 464kcal | Carbohydrates: 50g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 143mg | Sodium: 175mg | Potassium: 576mg | Fiber: 1g | Sugar: 47g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 417mg | Iron: 1mg
