Christmas for me growing up in the Caribbean was not as much about gifts and the shopping madness that seems to take over the spirit of the season in North America. It was more about food, family and fun times. The lovely aroma you’d get Christmas eve all the way past Boxing day as homes were engulfed with stews, curries, soups, baked meats and wonderful cakes and pastries being baked. Boxing day was pretty close to that childhood memory this year, as we were celebrating my mom’s birthday so there were lots of goodies being prepared.
As our guests arrived and made their way into the “action” I noticed that one of my cousins had brought me a bottle of Punch-de-Creme that my aunt (her mom) had made just in time for Christmas. Punch-de-Creme is one of those things you’d only get around Christmas time, and though this is not a “kid” drink… as kids we did sneak a sip or two whenever we got the chance.
Punch-de-Creme is basically a rich creamy drink that’s infused with strong rum for that added kick. It’s like the Caribbean version of Bailey’s. I didn’t get a chance to speak with my aunt for the specific recipe she uses, but after many drinks were shared that night… just about everyone had a recipe to share with me on making Punch-de-Creme. Add booze and people will instantly become experts at just about anything.
From all the “ole” talk, here one I think would produce a great final drink…
You’ll Need…
3 eggs
Peel of one lime
2 ½ c condensed milk
3 c evaporated milk
2 tsp ground nutmeg
1 tsp. cinnamon
1 tsp ground clove
1 tbsp. vanilla essence
2 tsp Angostura bitters
1 cup rum. (use more for a real “kick”)
* Note: The traditional way to make this is with with strong “over proof” rum, but feel free to use the 40% proof rum that seems to be the norm in North America. I also noticed that some people preferred to use dark rum, while others liked using white rum. The choice is all yours… or what you may have available.
Note: Since I don’t like using eggs in it’s raw state, this recipe calls for gentle cooking of the eggs (almost custard like)
Crack the eggs into a mixing bowl, put in the lime peel and beat until fluffy. Now remove the lime peel, add the evaporated milk, and mix thoroughly. Pour into a the top pan of a double boiler and cook, stirring continuously until the mixture thickens and coat the back of a wooden spoon.. Remove from the heat, pour into a mixing bowl and add all the other ingredients except the rum and bitters. The final step… Ensure that the mixture is thoroughly cooled then add in the rum and bitters and mix. Bottle immediately. Serve chilled or on ice.
Store in the fridge!
Since as I mentioned this was gift I received from my aunt, I don’t have the normal step by step pics I usually post with every recipe. I do apologize for any inconvenience. The pic of the gingerbread house in the background was built by our middle daughter, Tehya. Added it to the background for the festive mood.
Happy Cooking
Chris…
The French creoles called it Its “ponche de crème”. In Trinidad we call it “punchacream”.
What kind of rum should i use? i am not in the caribbean so what would you suggest?
I just read my apologies, wasn’t paying attention
Traditionally, Wray & Nephew overlroof white rum is used. It’s about 130 proof.
Hi Chris Hope you are doing good.I look forward to making most of your recipes I love punch -de-creme I made 4 bottles.By the.next day one was done.by Christmas I had (2) left.It taste so good but i did not cook the eggs maby next year please god i will try it that way. Thank you Chris And all gods blessing to you.
Some bayleaf added is great with it too. Especially when soaked in
Hey Chris great recipe this is my third time making this and it’s a hit, they never leave me any so I always drink mine when I first make it
Hey Chris I plan on making this for thanksgiving
But I think that I’ll do a trail run before giving this to my guest
Hi Chris:
About your daughters: I thought you and your wife only had two daughters. But here you mention that the “gingerbread house” was built by your “middle” daughter Tehya, meaning that you have another daughter. How come? Explain, please.
You see, I do read whatever you write! Please, I know that you have a lot of work, but please answer me!
Yours truly,
Jean Gordon.
Chris, what a joy to have found you and your blog! As a young bride I lived for 3 wonderful years in Trinidad (Maraval) up on the hill! Oh what memories!!!! Friends introduced me to ‘Puncho-de-crema’ whilst boating ‘down the islands’. Good medicine against the dreadful stings of the jellyfish :).
How long will it last in the refrigerator?
Can you use something else other than eggs?
Hi Chris,
Thanks for the recipe. A friend of mine gives me this every Christmas; I've never made it myself (yet). How long does it last in the fridge?
for how long can the punch a creme stay, with eggs and with the pumpkin (without eggs)?
Hi Chris,
For persons who don't like eggs, you can use custard. The flavour is just great or even better. It's just that the custard mixture has to be "runny" to strain and not very thick.
What advice would you give if someone use punchin rum and it cook the eggs in the punch a creme?
HELP
I have a recipe for PUMP DE CREME. .No eggs are used in this recipe.
Could I get that recipe annemarie?
Keep on doing what you do best Caribbeanpot, may God cont. to bless you and keep you ALWAYS! Have a safe 2011 😀
@sylvia, that sounds delish for around Thanksgiving time!! Ill have to try it next year!!!!!
Hi Chris substitue 11/2 cups of pureed steanmed pumpkin for eggs try it.
It is so gooooooood.
Chris ty for the new drink that I will b trying. U r very special and we thank u for sharin with us
Thanks Chris.I always try it but it never come outas good as back home .So i'll surely try this recipe this Christmas.
I like that suggestion for peanut punch by Maddy.lol..Good stuff!
When are you going to post the peanut punch recipe?
I've never tried to make it but did so this Christmas 2010, using this recipe.
It came out great and tasted fabulous!
Maybe a little too much condensed milk but all the other ingredients were spot on.
Rum (1 cup Black Label) was just right at least for me although I'm not a rum lover.
Thank you very much for this recipe.
One thing that I really like about punch de creme (as opposed to traditional eggnog) is the use of citrus flavors like lime and Angostura bitters (which has orange extract). This gives the ‘nog’ a fruity lightness that alleviates the sweet creaminess (which could easily get cloying).
plagiarism IS against the law!!!!!
Hi Chris
This website is just wonderful all the secrets to my fave food, i am looking to have a very merry christmas with my Trini husband and it seems as Punch ah Creme is the way to go, i cant seem to find any Trini rum's in the UK, as you can imagine i am having trouble finding Puncheon! What is the next best thing? Golden, Dark or White, what would you suggest? i am not a rum drinker myself so would not know where to start,
if you or anyone could give me an idea as to what rum and what much much appreciated,
Cheers
I also noticed that some people preferred to use dark rum, while others liked using white rum. Pretty impressive. Thank you.
Chris I don't drink alchohol, what would you suggest in place of the rum?
This is serious addictive. I have to make at least a gallon of this thing at a time. Please unashamedly demand some to take home.
Makes for an excellent gift too.
Oh, I love this recipe, I did not realize making eggnog can be so easy 🙂 And I love the ginger bread house in the background, pretty impressive!
Happy New Year Chris!!!
Hi Chris,
First let me Thank you for taking the time to post your wonderful recipes with pictures. They are really great. Especially for people like myself.
I am non-west indian girl, married to a west indian guy who likes his west indian food. I like to cook for my husband, but sometimes not sure how to prepare his favorite food. And I check your site often to see if you had posted anything that I might have been looking for.
I made your Jerk Pork, BBQ chicken/Ribs, Stew curry chicken, sweet coconut bread and they were all a hit in my family.
Thanks for the punch-de-creme recipe too…my husband was mentioning it just the other day!
There’s another recipe that I really searching for these days…Black cake. I ate it at one of our friends house and it was so moist and Yummy and heveanly.
I actually tried to make it myself with some helpful comments from friends but it did not quite turn out like the one I had at the party. Mine was more sticky…I think I put too much rum and too little flour! (Well…not like it’s a bad thing..hehe!!) But I want the more cakey texture with the right amount of rum and fruit flavour.
Please post this recipe if you happen to have it.
Thank you so much for your recipes once again.