This was so nice and simple. I like simple because it's encouraging to continue with the recipe. Thanks so much for helping me. Now I can make my own. Blessings to you for the New Year
I know it’s not Christmas, but I’m making this today. It’s looking soooo delish 🤤😋 I’ve been cooking a lot this lockdown, and loving it. Blessings from Australia 🇦🇺 to everyone, and please stay safe 👍🙏
I will put that mixture on very low heat I don't trust the raw eggs of today in my grand parents days yes ,back yard chicken eggs ,very low heat is the way for me happy to see the vedio thanks.
Beautiful presentation!!....Girl, you would make a fortune here in Chicago with those culinary skills! Everything look so wonderful, I can only imagine how it all taste!
LoveJoy Life Thank you!😀 It taste great! I only have one bottle of Ponche de Creme remaining and a quarter of the two black cakes I made. Everyone loved it as usual. Was so annoyed when I accidentently deleted the entire video I did for making the "Black Cake."
+Naturalsista606 Thank you and you are most welcome. Yayyyy. Glad you enjoyed it. Whenever I make it, it don't last very long...lol. Everyone loves it. Thank you for watching and giving it a try!😀
You really know how to handle food like a pro you were taught well.I also like your equipment they simplify also save time.Lovely Ponche Creme.You got a new friend.Thanks for sharing.
First time for me and i always have a fair for eggs but thank you for going step by step and removing the egg membrane. I would love you to reach me .how to make black fruit cake.have a beautiful christmas.
+leo watts I actually didn't record how I prepare the fruits this year. So once I make more I will do a video from the beginning to end of how I make mines. Thanks for watching!😊
I made this today and it taste wonderful! Everyone loved it! I only altered the amount of puncheon Rum I used. I can't remember how much u used but I used 750 ml for 24 servings! Thanks For sharing and Merry Christmas
You are missing one step. You now have a raw egg drink. You must now take that mixture and use a double boiler and stir to prevent it sticking to the pan stir till it is cooked and becomes thick and creamy. Doing it like this will last much longer. Poncho Crema originated in Venezuela. I am a Trini Venezuelan and this is how my mother made it. Merry Christmas!🌲🙏🏻
hate the smell of wray and nephew, I use sunset rum or mount gay, in all my years on Earth I have never came across anyone that got sick from the eggs, why u guys don't make your own videos
+Eva Knight Hi dear! 'It is call Forres Park Puncheon Rum.' Hmmm, I never use it or heard anyone using it though. Any white rum should work fine. Thanks for watching!😊
Eggs- 3 large in mixing bowl and whisk till fluffy. add lime peel. Milk- add 3 tins of evaporated milk to eggs then .... Milk- 2 tins of condensed milk to eggs also... then mix. Nutmeg- 1teaspoon grated. Rum- 2 cups. Remember to remove lime peal... after several hours. Taste and pour into you bottles. Sorry she never responded to you. I am also a Trinidadian.🇹🇹 Hope it's not too late. Please let me know if you tried it. 🙋🏽♀️
leo watts just add two or three more tins of evaporated milk and one or two tins of condensed milk to your liking with more rum and nutmeg. Everyone does it different that's just how I does it and it taste great.
+Dananniel D The way I make my ponche de creme, I don't get any lumps and my nutmeg is usually finely grately. Hence the reason I don't strain it. If I am doing the boiling on the stove technique which I clearly did not do in this video...then I will normally strain it because I tend to get a few lumps doing it that way. I prefer this method and have been doing it this way for the last couple of years. Thanks for watching!😊
Glenda Desilva Hi. Sorry about that I was standing a bit too close to my ipad. So the volume got cut off for a bit which I wasn't aware of until I put the video together.
I never compare eggnog to ponche de creme. It is so different. I have not made it for years so I will try your recipe. Thanks for the video. From a professional point of view, you can save time for viewing by just giving one example of doing things, e.g., you don't have to show all 3 tins of milk being opened otherwise it was a good video.
Dats a lie the drink can last for months in or out of the fridge jus as seen cause the rum preserved it so talk wat u no am from Trinidad si I know my stuff
That's why you use the rum, oh and sugar is a preservative too. We used to make Baileys Irish cream with raw eggs, not to mention the cream too. Never had a problem.
Its not a Caribbean drink. Its Trinidadian. That also means it is supposed to use regular Trinidad white rum, not harsh overproof Jamaican rum, since that would totally change the flavour.
When you do a ponche de creme you need to cook the liquid and only use the eggs yolks you’re doing the right recepit but the wrong methods if you put eggs yolks needs to cook the liquids others wise you only will have bacteria
My favorite ponche de creme recipe on the internet, thanks for the years of bliss!!
Thank you very much indeed for the video. Your recipe is exactly as my mother's. I really appreciate it.
This was so nice and simple. I like simple because it's encouraging to continue with the recipe. Thanks so much for helping me. Now I can make my own. Blessings to you for the New Year
I'm a Belizean with a Trinidadian daughter in law so love your recipe we do it the same beautiful Merry Christmas and a happy new year.
Good job this is how we make it in Trinidad and Tobago
Thank you for sharing your lovely recipe. I wish you a lovely Christmas and a prosperous New Year from Australia ⛄️☃️🎉🎉
Thank you very much. Wishing you a Merry Christmas as well and Bright, Healthy, Happy and Prosperous New Year. Thank you for watching!:-)
Plan to make this. Looks so yummy. Thank you! Merry Christmas
I know it’s not Christmas, but I’m making this today. It’s looking soooo delish 🤤😋 I’ve been cooking a lot this lockdown, and loving it. Blessings from Australia 🇦🇺 to everyone, and please stay safe 👍🙏
I make this each year thank u
You became my star when you removed the egg membrane😊👍 A pet peeve of mine😊👍 Thanks great recipe.
You have to or it will smell raw
I was thinking the samething. So many people don't but I have to remove them
yea I have heard the raw egg scare but was raised on raw egg ice cream recipe. Cooking changes the flavor major.
I will put that mixture on very low heat I don't trust the raw eggs of today in my grand parents days yes ,back yard chicken eggs ,very low heat is the way for me happy to see the vedio thanks.
Merry Christmas to you an your family an a Happy New Year's
Merry Christmas 🎅
I wonder if one can use cream in place of evaporated milk, if I don't have it🤔
Beautiful presentation!!....Girl, you would make a fortune here in Chicago with those culinary skills! Everything look so wonderful, I can only imagine how it all taste!
LoveJoy Life Thank you!😀 It taste great! I only have one bottle of Ponche de Creme remaining and a quarter of the two black cakes I made. Everyone loved it as usual. Was so annoyed when I accidentently deleted the entire video I did for making the "Black Cake."
I love this recipe
can wait to make this it looking good
+Jean Baptiste Hi! It taste really good. Let me know how it turn out! Thanks for watching!😊
OK cool
first time ever I made this today. .thank you sooo much for this tutorial. ..it taste great!!!! AGAIN THX FOR SHARING!😆😆😆
+Naturalsista606 Thank you and you are most welcome. Yayyyy. Glad you enjoyed it. Whenever I make it, it don't last very long...lol. Everyone loves it. Thank you for watching and giving it a try!😀
You really know how to handle food like a pro you were taught well.I also like your equipment they simplify also save time.Lovely Ponche Creme.You got a new friend.Thanks for sharing.
Tell us where you got the can opener??? Love the video! Going to try this recipe
omg this is the best thanks for the video
rea charles Thank you. Thanks for watching! :-)
Yummy. Thank you.
Beautiful
I live your puncheon creme
How do you make ginger beer?
Hello. Your audio is high and low sometimes. But in Trinidad is puncheon rum all the way for this recipe 🤣😂🇹🇹🇹🇹🇹🇹🇹🇹🇹🇹😋🤔🎅❤️♥️🇹🇹🎅Puncheon 🎅🇹🇹
First time for me and i always have a fair for eggs but thank you for going step by step and removing the egg membrane. I would love you to reach me .how to make black fruit cake.have a beautiful christmas.
i will love to see how u do your black cake please
+leo watts I actually didn't record how I prepare the fruits this year. So once I make more I will do a video from the beginning to end of how I make mines. Thanks for watching!😊
I made this today and it taste wonderful! Everyone loved it! I only altered the amount of puncheon Rum I used. I can't remember how much u used but I used 750 ml for 24 servings! Thanks For sharing and Merry Christmas
Janelle Thomas You're welcome! Glad you gave it a try and enjoyed it. It's always a crowd pleaser at my house when I make it. Thanks for watching! :-)
Can u do some wih peppermint,dulce de leche,amarretto,mint chocolate?whst should we use?
It’s great video... will try, I will not use that rum tho...
Girl! I love punch de creme lol. Merry Christmas
C-theDIVA -E Don't think more than me lol. Merry Christmas from my family to yours. Enjoy and keep safe for the holiday season.
Merry Christmas in 4/19 !
@3neespicet any recipe for 12 750ml bottles
You are missing one step. You now have a raw egg drink. You must now take that mixture and use a double boiler and stir to prevent it sticking to the pan stir till it is cooked and becomes thick and creamy. Doing it like this will last much longer. Poncho Crema originated in Venezuela. I am a Trini Venezuelan and this is how my mother made it. Merry Christmas!🌲🙏🏻
Do you boil the poche crema after mixing all the ingredients?
My mother did it the same way and she is Guyanese.
I make mine somewhat the same except I strain it after because of the eggs.
I dont use eggs can't stand it taste the same though
I also strain and was taught to warm milk. From John Donaldson institute better known as John D. But its basically the same
Love your video but too long should have a have all the cans of everything prepared but I love the video Merry Christmas
hate the smell of wray and nephew, I use sunset rum or mount gay, in all my years on Earth I have never came across anyone that got sick from the eggs, why u guys don't make your own videos
The rum preserves the eggs
I Like the way you speak....very cute :-) God Bless and Thank You for sharing...Love from India
+TheSelloiBerdzeni Thank you very much and thanks for watching!😀
Everything was just fantastic but I prefer the warming method
Thank you! I agree, everyone have their own preference. My aunt actually like the boil method as well. Thanks for watching!😊
Nice, sounds like it beats Egg Nogg, hands down.
It does especially if it has puncheon rum
Love
Can I have the recipe for the black cake please
how long will punch ah creme last out of the fridge
A very long time, since the alcohol will preserve the drink.
It dont need to be refrigerated
I always wondered exactly how long or close enough average? ?
@@afiyaduncan3026 even with the eggs
@@supreme6317 yip ,once it have alcohol it prevents spoilage
I'm deffinately going to try that recipe. . Look forward for that fruit cake ingredient
Why is the egg necessary?
can you tell us the name of the other liquor you mentioned...the one you preferred, also would dark rum work as well?
+Eva Knight Hi dear! 'It is call Forres Park Puncheon Rum.' Hmmm, I never use it or heard anyone using it though. Any white rum should work fine. Thanks for watching!😊
I've seen folks use dark rum. Tastes just as good. Just has a slightly darker color.
Forres Park or Diamond Puncheon rum are the best rums to use. A dark rum can be used also, but Puncheon rum makes it stronger
How long does it last unopened?
I've made ponche de creme and it has lasted for over 2 years unopened
That is not the egg's membrane it is the egg white the membrane is the white sheet the attached itself to the egg after it's being boiled
angostura rum is the best to use, dem other rum too overpowering!
Why it is d ponche de creme hv to be refrigerated do u not hv a recipe fr ponche d creme dat don't HV to be refrigerated and can last
Hi,i dont understand well english .Can you write the recipe ?Thank you
Eggs- 3 large in mixing bowl and whisk till fluffy. add lime peel.
Milk- add 3 tins of evaporated milk to eggs then ....
Milk- 2 tins of condensed milk to eggs also... then mix.
Nutmeg- 1teaspoon grated.
Rum- 2 cups.
Remember to remove lime peal... after several hours.
Taste and pour into you bottles.
Sorry she never responded to you. I am also a Trinidadian.🇹🇹
Hope it's not too late. Please let me know if you tried it. 🙋🏽♀️
You can double the recipe.
@@marset.designsplus3813 thanks very helpful
hello 3neespicet and if i want to make 6 bottles of ponche de creme how will the brake down workout
leo watts just add two or three more tins of evaporated milk and one or two tins of condensed milk to your liking with more rum and nutmeg. Everyone does it different that's just how I does it and it taste great.
Please post the ingredients
Oh gosh de struggle tuh open ah can ah carnation milk😂
😂😂😂
I make eggnog and ponce creme
what is that song playing in the background
kimora dixon was just wondering the same thing
Alegria, Alegria - Daisy Voisin
you suppose to strain the punch a creme
+Dananniel D The way I make my ponche de creme, I don't get any lumps and my nutmeg is usually finely grately. Hence the reason I don't strain it. If I am doing the boiling on the stove technique which I clearly did not do in this video...then I will normally strain it because I tend to get a few lumps doing it that way. I prefer this method and have been doing it this way for the last couple of years. Thanks for watching!😊
Ok dear enjoy your christmas
Thank you. I did. Happy New Year to you and yours!
Why put eggs inside please?
Why remove the egg membrane?
My mom use to say removing the membrane cuts the rawness of the egg.
Take away the rawness from the egg.!!!
Because its rank and also because it come like a spongy lump
what happen to the volume when u was putting in the rum couldnt hear anything.
Glenda Desilva Hi. Sorry about that I was standing a bit too close to my ipad. So the volume got cut off for a bit which I wasn't aware of until I put the video together.
Ok
The recipe is good but you didn't use a strainer at the end before bottling it😣
SANDRA PROUDFOOT-GRIFFITH hey Sandy...❤️
I never compare eggnog to ponche de creme. It is so different. I have not made it for years so I will try your recipe. Thanks for the video. From a professional point of view, you can save time for viewing by just giving one example of doing things, e.g., you don't have to show all 3 tins of milk being opened otherwise it was a good video.
It's the same as eggnog which some different spices. Get over yourself.
i love your vid
+leo watts Thank you....glad to hear that!😊
Can someone get drunk on this. Can it be given to kids. Please don't insult me. I am an Africa, just love Caribbean dishes.
Yes u can get drunk if u put to much rum, kids can't drink cause it,s for adults!!
If you drink too much, you will eventually get a kick.
You can make it for kids without the rum then that’s fine.
You can use eggnog to make ponce creme just add the spices.bitters.and alchohol
Why do you have everything ready open, eggs, can , and soo much faster to finish the video
The coquitos it’s the one who doesn’t need to be cook because doesn’t have eggs
Thank u my dear ...
Also needs to be cooked, without the Ron liquor , and then the liquor, is poor in the liquid, ,
Please respond to your viewers comments ‼
The eggs should be tempered in a Bain Marie or you are basically drinking raw eggs and the punch will not last long and can go bad very quickly.
the rum made that go away
Thank you!😊
Kay Joy this was great
Dats a lie the drink can last for months in or out of the fridge jus as seen cause the rum preserved it so talk wat u no am from Trinidad si I know my stuff
That's why you use the rum, oh and sugar is a preservative too. We used to make Baileys Irish cream with raw eggs, not to mention the cream too. Never had a problem.
Traditionalyl served with black cake where?
Diomerys Ramirez Trinidad and Tobago
Eggnog is eggnog ponce creme is poncecreme
Ms. Trini
please practice safety first. forcing off the cut tin covers with your bare fingers is definitely not safe.
Well done sis
Sorry I forgot we separate the yoke only use the yoke. With the whites we wisk add white sugar and vanilla extract and make merengue.
Its not a Caribbean drink. Its Trinidadian. That also means it is supposed to use regular Trinidad white rum, not harsh overproof Jamaican rum, since that would totally change the flavour.
agree 100%
When you live abroad & still want to continue with your culture/traditions, you use what is available to you.
It's Caribbean
Babsie Rampersad it’s not Caribbean but it’s Trinidadian....🤦♀️ stupidity at its best 😂😂😂
Babsie Rampersad it is definitely also made in Barbados
Nice. But slow
I don’t like that rum, other than that, good video
Major health hazard not pasteurising the eggs!
There's no need. The alcohol and condensed milk fixes that. Been making this for years.
0
When you do a ponche de creme you need to cook the liquid and only use the eggs yolks you’re doing the right recepit but the wrong methods if you put eggs yolks needs to cook the liquids others wise you only will have bacteria
Thsts what the alcohol does. You don't need to cook the liquid.
Get to d point woman we will follow to much talk
So rude🙄
@@kendacharles1673 im over 18 hope u r to
@@marywilliams7648 I am way over 18. My age also have nothing do with your lack of manners.
@@kendacharles1673 big steups fasee stay out people buisness
@@marywilliams7648 Public forum for public views and public opinion. U want privacy? Go to WhatsApp🖕🏾🖕🏾 Anyways Goodbye Negative Energy.
So slow.pffft
poor sound
Thank you for watching!🙂