First liquefy the egg yolks for a period of 3 minutes (this to lose the flavor to egg)
| 🚻 High Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make Venezuelan cream punch: |
| 5 egg yolks 1 can of condensed milk 1/4 cup of condated milk rum 1/4 cup of rum 1 teaspoon vanilla. |
Ingredients to make Venezuelan cream punch:
2. Add the condensed milk, rum and vanilla.
3. liquefy all this for a period of 5 minutes.
4. Place in glass bottles and refrigerate.
5. It can be taken at the moment but if you leave it in the fridge about 3 days it will be much better.
