My Family’s Ponche Crema Venezolano Recipe
Let’s kick off the holiday season! We are already in holiday mode and ready to enjoy one of the busiest months of the year, but definitely the most beautiful one. What better way to celebrate than with delicious eggnog? Be aware… this is only for adults!!! {wink}. Of course, you can make a virgin version just avoid the rum; check out my Homemade Eggless Eggnog recipe. This is my mom’s famous recipe. I remember her preparing this “ponche” multiple times during the holiday season, as she gave it as a gift to friends in beautiful bottles. It is also a super idea if you are going to a potluck or office party… everyone will love it! The amount of rum you add to this recipe can be adapted according to your taste. I add 1 cup of rum, the original recipe calls for 1 1/2 cup, but we do not like it so strong. Please keep in mind that because the recipe has alcohol, it should be taken in moderation. My recommendation is to serve in small glasses or on the rocks (with ice …. mmmm!!!). If you are looking for a non-alcoholic version, check out my Homemade Eggless Eggnog recipe.
You’ll need the following:
Boxed Flan: This can be found in most grocery stores in the international aisle. The flan mix used in this recipe is Goya Flan 2 oz (57 g). You can use any flan mix that calls for 2 cups of milk. Milk: I recommend whole milk. Sweetened condensed milk: Make sure you use the full-fat version. Rum: You can use your favorite rum here; white, dark, or gold rum will work for this recipe. This is the Venezuelan Rum I use.
Step 2 – Blend
Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
Step 1 – Cook the Flan
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 the mixture to the refrigerator and chill for 2 hours or until it sets completely.
Step 3 Bottle It Up
Using a funnel, transfer the eggnog to a glass bottle, cover it, and keep it refrigerated.
Storing Instructions
Stored this Ponche Crema in the refrigerator for up to 3 weeks.
More Venezuelan Recipes for The Holidays You’ll Love!
Traditional Venezuelan Hallacas Recipe Venezuelan Pernil Venezuelan Pan de Jamón Asado Negro Polvorosas Bienmesabe
Recipe Card
Originally posted in December 2013, the post was edited to add more helpful information; the recipe remained unchanged in November 2022.
