I wish I could see my mother’s ponche crème recipe. I am 89 years old originally from Trinidad, just thought I would check some youtube videos to see how the recipe is made these days in Trinidad. Shocked to see that none of these recipes are authentic. i have been making my recipe for almost 60 years, it is made with 6 condensed milk, 3 evaporated milk 2 ozs bitters, 6 eggs, 26 ozs dark rum, put it all in the blender, blend well, transfer to double boiler and cook stirring well until mixture is slightly thickened thickened. Cool, transfer to bottles and store in cool dark cupboard. Serve over lots of crushed ice, grate some nutmeg over top , stir and enjoy. This mixture will keep forever. , never goes off. I still have some left over from a couple years ago, had some last night , still as great as ever. Try it, easy as pie.
Love this. And love your voice too. You know how some ppl try to put on an American Trini accent when they do YT videos? I'm so glad to hear your voice as you pronounce your words properly, clearly, and with that Trini sing-song quality. Love this. Simply Local. Gonna make your recipe soon. Thanks.
I am refreshing myself on the ingredients I am in the kitchen making ponche ah creme for my family dinner and celebration of Jesus on Christmas Day. Thanks for posting this. Merry Christmas!
I make this differently hear me out it's gonna save you allot of time. It's easy what you gonna do is just leave out all the flavorings and Milk and just go straight to the bottle of rum😎👍🏿 cheers
i put puncheon rum in my drink because it prevents the drink from going bad, cuts the eggy 'fresh' scent totally and prolongs the shelf life. I have never made it with white rum.
Greetings from a German who lives in Jamaica! The melody of your English is so different that what I hear here in Jamaica, interesting to listen. Now, here is my question: can you create a recipe for a non-alcoholic version of your "rum Cream" that comes as close as possible to the alcoholic version as shown here in this video? That would be great for all the non-alcoholic persons around the world! Thank you.
I enjoyed your video...nice to see young people involved in cooking and sharing...also loved that you kept your natural lovely 'Trini accent', makes it more relatable...keep up the good work and all the best in your career!..
It's supposed to be a custard that you let sit overnight in the fridge and then blend in Puncheon or White Rum. Your dad is doing it the traditional way.
i can get the flavour of rum from essence, but that will not account for the litre or so of lost volume. what liquid can i use to replace the missing volume of rum? water?
Hell u r r r r r r r r r r r r r r r r r to all. My Mom taught us the other traditional way. First time I saw this. Heard a few FOLKS say this is how it is done. My eyebrows are raised. Love this young Lady Mrs. R. But to me the golden traditional way is much thicker and filled with richness. Less is also more.
phillyrick Hello, Angostura Bitters Fm 🇹🇹 is Unique flavour enhancer (seasoning) for the preparation of alcoholic and non-alcoholic beverages, as well as, any savoury or sweet food dishes. Sodium and Gluten-Free. Some Chinese grocery stores carry it even Walmart depends on area🤷🏾♀️ .... Anyhow, gd luck when you try hope it turns out great.
@@ShayiiDeFreitas welcome 😊 mix a small pack of custard in cold water first to get it nice and smooth then add it to boiling water (not alot, maybe 3 cups) let it dissolve and thicken then add your milks, spices and alcohol 😋
Love this...quick question.. Raw eggs?...how come some people cook the eggs or warm it through a double boiler and some people don't, they just whisk it with the lime peel.. does the alcohol acts as a preservative for the eggs?
Yes. That is why long time cooks used puncheon rum. The rum 'cooked' the egg so it was not necessary to cook it over heat. It also acts as a preservative for the drink.
I wish I could see my mother’s ponche crème recipe. I am 89 years old originally from Trinidad, just thought I would check some youtube videos to see how the recipe is made these days in Trinidad. Shocked to see that none of these recipes are authentic. i have been making my recipe for almost 60 years, it is made with 6 condensed milk, 3 evaporated milk 2 ozs bitters, 6 eggs, 26 ozs dark rum, put it all in the blender, blend well, transfer to double boiler and cook stirring well until mixture is slightly thickened thickened. Cool, transfer to bottles and store in cool dark cupboard. Serve over lots of crushed ice, grate some nutmeg over top , stir and enjoy. This mixture will keep forever. , never goes off. I still have some left over from a couple years ago, had some last night , still as great as ever. Try it, easy as pie.
Thank you so much for sharing your recipe. I'm seeing so many people complain the recipes they see are wrong, yet they don't share theirs. Smh.
You inspire me young lady. It's nice to see young people in the kitchen!!!
Love this. And love your voice too. You know how some ppl try to put on an American Trini accent when they do YT videos? I'm so glad to hear your voice as you pronounce your words properly, clearly, and with that Trini sing-song quality. Love this. Simply Local. Gonna make your recipe soon. Thanks.
The girl calling me an alcoholic bcuz I want to taste the rum...im appalled😂😂😂
😂😂
I love how you do your mixture
😂😂😂😂
omg this saved the day i was legit hunting for a recipe ..thank you
So simple and fast, love it 😀
I am refreshing myself on the ingredients I am in the kitchen making ponche ah creme for my family dinner and celebration of Jesus on Christmas Day. Thanks for posting this. Merry Christmas!
Girl pour the whole bottle
Haha she said alcoholics .yep throw the whole thing
😂😂
😂😂😂😂😂
I said the same thing!! 🤣🤣
There was an empty bottle at the start...lol
I make this differently hear me out it's gonna save you allot of time. It's easy what you gonna do is just leave out all the flavorings and Milk and just go straight to the bottle of rum😎👍🏿 cheers
😂😂😂...I love that 1...👍👍
😂😂😂😂😂😂
😅😅😅😅
Thanks for sharing your recipes, you are so good at everything you do
Love you guys.......
Same here Natasha! :)
Some people put puncheon rum in their ponch de creme...
i put puncheon rum in my drink because it prevents the drink from going bad, cuts the eggy 'fresh' scent totally and prolongs the shelf life. I have never made it with white rum.
I use puncheon rum all the time
I never made this but I’m going to try it this year thanks 🙏 for sharing 🙏♥️🇨🇦
Let us know how it turns out! 🙂
I wish she list the ingredients,
Yep , she needs to..
Go to Trini cooking with Natasha...she always list her ingredients
2 Cups Angostura White Oak Rum
6 Eggs
3 Cans Cuisine Full Cream Evaporated Milk
2 Cans Cuisine Sweetened Condensed Milk
1 Lime (rind)
1 Nutmeg
1 Star Anise
3 Cloves
5 All spice
2 tbsp Mixed essence (vanilla, lemon and almond)
1 tbsp Angostura bitters
@@sambaldeo2618 thanks
@@sambaldeo2618 my spices are already ground.... how much ground all spice, ground nutmeg do I add?
I love how you do your mixture
I always wanted to know how to make this my dad love it and when I was younger he would have a friend make it. Now I know thank u haha.
Love your channel so much from Trinidad aunty Sharon
Renee your kitchen looks fantastic!! You also look really fab !! it's great to see your really cool video
Thanks for the video. I am looking forward to making it this year Christmas GOD willing!
I like the fact that you don't have to heat up the milk mixture with the eggs.
Can you drink this right away. Considering it has raw eggs in it
Yeah too much hard work for nuttn!!
@@luannvanbuckley8905 the alcohol 'cooks' the eggs.
D alcohol kills any bacteria in d egg
Awesome here In Jamaica we call it egg punch
Greetings from a German who lives in Jamaica! The melody of your English is so different that what I hear here in Jamaica, interesting to listen. Now, here is my question: can you create a recipe for a non-alcoholic version of your "rum Cream" that comes as close as possible to the alcoholic version as shown here in this video? That would be great for all the non-alcoholic persons around the world! Thank you.
You can follow the same steps as she did, just don’t put any alcohol, I’m also from Trinidad
Followed your recipe last yr was perfect
Do I have to put the eggs? They make me sick sometimes
Love ❤it..thanks for sharing
How many condensed mikk did u use?
how much bottles would this recipe make?
Hi beautiful. Renee you are the best I love all ur recipes God bless you. You explain everything so very good i love that.
WOW Looks great!!!!
I enjoyed your video...nice to see young people involved in cooking and sharing...also loved that you kept your natural lovely 'Trini accent', makes it more relatable...keep up the good work and all the best in your career!..
Now thats how ponche de creme is made blessings to you
Look so good nice delicious 😋😋👌
Question about ponche de creme can I have it without alcohol ? I'm non-alcholic i never have it before
You can make it without alcohol but you'd basically be making eggnog 😄
Why u use the bitters?
I could drink that right now thank u
Wow that looks really delicious 😋 I will give it a try this Christmas 🎄.
Thank you for your recipe vod bless you
Lovely video , simple take on ponche de creme 👍🏾
How long can it last?
Can you put Custard in drink? My Dad use Custard
It's supposed to be a custard that you let sit overnight in the fridge and then blend in Puncheon or White Rum. Your dad is doing it the traditional way.
Love how that sounds 🇯🇲 I want to try make that
I always thought the punch in Punch de Creme stood for Puncheon🤔
It is but some use white oak bcuz its not as strong
That is exactly why it's called Ponche de Creme. An entire bottle of Puncheon is used.
@@qtminx1819 true. It also prevents you from getting a 'fresh' eggy scent as the puncheon rum 'cooks' the egg.
How many bottles this makes
When finish bottling can u leave outside in a cupboard or u hv to refrigerate
Can u leave outside in a cupboard when finish bottling and fr how long
Looks delicious..
Love it great work...
i can get the flavour of rum from essence, but that will not account for the litre or so of lost volume. what liquid can i use to replace the missing volume of rum? water?
What, me girl pull out a " pan cup" yes!
You mentioned SPICES which you grounded- but I didn't quite get what that spice was in your hand before the cloves. can you spell it out ? Peace
“Star anise”
Very similar to the coquito drink!
What spice you use ??
Well done I love that drink.
That looks delicious, and thankßs for getting strait to the point
Can the eggs be omitted
You are making me miss home...Great personality! I will certainly be making some home dishes here in Brooklyn!
Sharon Delores London thank you
How much 750ml bottles can this recipe make?
Thanks much for your help 👍
Hi where can you find the recipe please with all the measurements?
Bow long can store in refrigator
Thank you for the recipe, I also thought it was difficult to make. How do you make it thicker? Thanks for your response in advance.
Hell u r r r r r r r r r r r r r r r r r to all. My Mom taught us the other traditional way. First time I saw this. Heard a few FOLKS say this is how it is done. My eyebrows are raised. Love this young Lady Mrs. R. But to me the golden traditional way is much thicker and filled with richness. Less is also more.
change the proportion of condensed to evaporated milk
Put more eggs
Ok
@@jilljohnson3720 Exactly!! The traditional way is best. This fast egg nog they passing off as ponche creme is sad.
Good day, what's the self-life of Ponche De Creme? Thanks in advance.
what you could use in place of alcohol?
clear wine
@@kkboss5515 isn't wine alcoholic?
Do you have a recipe for cassava and sailfish in coconut milk
Marina Ribeiro oh gosh gril😁
My thing self
Ok I’ve just bought my ingredients! Going to try your recipe 😎... I don’t hv White oak so I’ll substitute with another white Rum
I’ve tried it!!!! Everyone loves it 👍🏾👍🏾👍🏾 ✅thanks again for sharing
phillyrick
Hello, Angostura Bitters Fm 🇹🇹 is Unique flavour enhancer (seasoning) for the preparation of alcoholic and non-alcoholic beverages, as well as, any savoury or sweet food dishes.
Sodium and Gluten-Free.
Some Chinese grocery stores carry it even Walmart depends on area🤷🏾♀️ .... Anyhow, gd luck when you try hope it turns out great.
phillyrick Ok cool
xkblige how do your drink went . Did it turn out good .
Irita Lou It turned out good.
My cloves and nutmeg are already grounded. How much do I put in the mixture?
Put enough
Does it need to be kept in the fridge or can you leave it out ?
Hi, its recommended that you refrigerate it.
Can i make it with out eggs
Yeah, use pumpkin
Going to do this today sweet sweet TNT my country 🇹🇹🇹🇹🇹🇹🇹🇹👍👍👍👍💃💃💃💃
Nutmeg us a spice also,u didn't say the how many condensed milk to carnation milk
Gemma Charles equal parts
3 cans evap. milk; 2 cans condensed milk.
Thank u nice
I actually use brown rum from Barbados. Mt gay rum.. It's very nice
How long can be saved
I still have from last year. Taste best
Taste best
Can the Ponche De Creme stay out for a long period of time??
i have kept mine for up to a year
Yes it can, The alcohol helps preserve it.
@@lydiabeckles6847 You are a smart woman--The alcohol does the trick.
L
What is that spice you called out , eustanece , I cant even spell it
Star Anise
Star anise
i wish there was a way to make it without alcohol.
Great recipe - thank you :-D!!
guys...lol i like it
Can you leave the egg out?
I do! I use custard instead ☺
You can do pumpkin creme
Thanks Guys
@@ShayiiDeFreitas welcome 😊 mix a small pack of custard in cold water first to get it nice and smooth then add it to boiling water (not alot, maybe 3 cups) let it dissolve and thicken then add your milks, spices and alcohol 😋
Lovely
This is how you make punch de creme,beating the eggs for a long period of time kills the fresh along with the lime zest and angostura bitters
Job well done
Every year I making it. This year I am even if it's 1 bottle or 2.
Love the accent
We in Dominica in nature called our coconut punch
But you need the bottle to store it cant do that with rum still in. The bottle
Drink the rum
Nice 👍🏾
Delicious 🥂🤤
Thanks so much for your reply
wonderfullllllllll
Where is the recipe ?
There's a link to the full recipe in the video description
Why did I think this drink was cooked? And why does the egg cuddle for some people?
omg i saw u today O_O interview
I like her recipe but i wil l be heating my mixture before adding my rum because I have been scornful of raw eggs since forever.
💗
Love this...quick question.. Raw eggs?...how come some people cook the eggs or warm it through a double boiler and some people don't, they just whisk it with the lime peel.. does the alcohol acts as a preservative for the eggs?
Yes. That is why long time cooks used puncheon rum. The rum 'cooked' the egg so it was not necessary to cook it over heat. It also acts as a preservative for the drink.
also the whipping heats up the egg and cooks it. Same as making meringue for desserts.
Yes it does!
Hi #Renea, can you do an eggless cake in video? I want to try something new for my mother, she's allergic to egg.
Please post the ingredients
muahhhhh sweet
🤗💕👍💕👌🙌
Beautiful girl..love your accent