1cupof coffee liqueuror 1 cup of dark rum and ½ tablespoon of instant coffee
Instructions
1. Combine ingredients
In a bowl, combine evaporated milk, condensed milk and egg yolks. Stir until it is mixed well.Sieve to get rid of undissolved egg parts.
2. Cook
Scrape the seeds of the vanilla pod and add them to the milk and egg mixture.Heat a bain-marie (hot water bath) on the stove over low heat. Once the water has reached a very gentle boil (small bubbles have formed), place the inner pot with the ponche mix in the water, and cook for 20 minutes, stirring often to prevent it from sticking on the sides (see notes).
3. Cooling
Remove from the heat, and pour into another bowl. Stir briskly to cool to room temperature and stop the cooking process.Incorporate the coffee liqueur, and stir to combine.
4. Store
Pour into a clean glass bottle and chill before serving. It keeps for about a week in the fridge.
Notes
The water should have reached a gentle boil by the time you place the inner pot in the bain-marie (double boiler or hot water bath).