In a blender the egg yolks are mixed at low speed until they are creamy.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make Venezuelan cream with egg: |
| 1 bottle (3/4 liter) of sugar cane rum better white or light |
Ingredients to make Venezuelan cream with egg:
2. The condensed milk is slowly added, then evaporated milk and finally the rum.
3. It is packaged in clean and dry bottles that are covered well and refrigerated.
4. It is three and a half liters.
5. The Ron can be replaced by brandy, cognac or vodka.
6. It can be aromatized with vanilla, cinnamon, nutmeg, droplet drops, or lemon peel zest.
7. A pleasant variant is prepared with concentrated liquid coffee or with an instant coffee powder.
8. Another variant is achieved by previously boil the condensed milk cans without uncovering in water for at least an hour and a half, process by which the sugar is caramelized and the product becomes called arequipe or dulce de leche.
9. Let the cans cool before opening them. The arequipe is much more I hope that condensed milk, due to which one can add one more can of evaporated milk and one more cup of rum. The cream punch is preserved in perfect condition for more than six months.
10. In tropical climates like ours, it is usually used in short glasses with chopped ice.
11. In cold climates can be taken naturally, or even hot.
12. The Poche Cream Nantroves in numerous cocktails.
13. The industrial version of this product has more than a century of tradition in Venezuela.
