Punch-A-Creme
Ingredients
Instructions
- 1. Sterilize all your bottles and utensils in boiling water.
- 2. Clean all the icky bits from the eggs one at a time. Put eggs in a big bowl and beat with the piece of lemon peel (this gets rid of the raw egg taste). Remove the lemon peel from the beaten eggs and discard.
- 3. Add sweetened condensed milk to eggs and stir.
- 4. Add rum. Stir.
- 5. Add grated nutmeg and a dash of bitters.
- 6. Strain the mixture into sterilized bottles with screw top lids.
- 7. Store in the refrigerator and serve cold with a dollop of whipped cream for garnish.
- Notes:
- 1. If you're worried about the raw eggs, use the equivalent amount of pasteurized egg product available in cartons.
- 2. This makes about 2.5 bottles (750 mL each).
Nutrition & Diet Analysis (per serving)
454
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).