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 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 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
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!..
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.
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.
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?
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.
@@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.
Excuse me, this is NOT ponche de creme. This is egg nog with alcohol in it. According to my husband's 94-year-old Grandmother who has made Ponche creme traditionally for decades and taught her daughter, her grandchildren including my husband and I, this is an utter sacrilege!!! 1: Too much evaporated milk 2: This should be made on the stove to ensure the eggs are cooked to make a custard, hence been thick and creamy 3: LIME PEEL IS TAKEN OUT not blended into the mixture. 4: Has to be refrigerated overnight to set. 5: An entire bottle of Puncheon preferably is blended in. If not available White Rum 6:Strained and bottled.
the mixture does not have to be cooked over a stove. Some people do it. The lime is sometimes left in the drink for those who don't like the egg smell.
@@josweetlove1537 We do it traditionally according to a decades-old recipe passed down from grandmother to a mother to her children. I'll stick to what I know. Plus my husband makes to sell and that is what sells not the aforementioned recipe. But to each their own. Cheers!!
@@qtminx1819 To each their own. I do not cook the egg first, I use puncheon rum which cooks the egg and removes the smell of them and I leave the lime peel in it which was also handed down from my grandmother to my mother.
@@josweetlove1537 Just curious. How exactly does poncheon rum cook eggs without heat ? I didn't get a distinction in chemistry but I know for a fact that alcohol has to be ignited to be used to cook .
@@josweetlove1537 Also the lime peel is left in while the mixture sets and is removed the next day . The lime peel is for taking away the freshness of the eggs but if left in and blended will overpower the subtle sweetness of the essence and spices .
I have to apologize for breaking out in the trini dialect but the crap I just saw here can only properly be described in my native tongue 👅. Ah dunno wha dat iz nah but iz not Ponche de Creme . First of all whe de Forres Park Puncheon Rum ? Secondly why yuh blending up de lime peel with de eggs ? Ah NEVER see or hear bout nobody mixing down all dem essence together . Iz either rose or vanilla . Not lemon rose and vanilla mix . Then ah want to know wha yuh doing with 3 tin of evaporated milk . Yuh supposed to use only 1 . Iz not macaroni pie yuh making and even then iz 2 for de most . We missing 2 tins of condensed milk too . I also wan to know who teach yuh dat is okay to use a hand mixer . Iz not cake batter yuh mixing . Yuh putting air in de mixture. De clove ,lime peel and nutmeg supposed to be added when yuh put de mixture on the stove on low heat until de mixture thicken . Then yuh leave it to make overnight to make a custard . De next day , you TAKE OUT DE LIME PEEL and blend the mixture with a FULL BOTTLE of PUNCHEON !!! Or White rum .
Oh gaad oi, ah dead!😂😂😂😂 macaroni pie! Take it easy on de pickney nah. 😂😂😂 I see odda ppl does make it so too. Ah weak! Maybe dey shd call it lazy man ponche de creme. Granny crying till she grave soggy, oui!
@@nuffwahalatrypeacetrini9ja414 When I call home again I will tell her you said hi . I live in Canada now and I made 3 batches of Traditional Ponche de Creme on Saturday and sold 9 bottles as of last night . With orders for more coming in .
@@charlesjackson3454 That's great! Keep making granny smile. I've never made it coz my mum, then my older siblings always did. Came here to jog my memory so I can pretend to my sis that I remembered everything 😜 only to see vids with this lazy man version. Lawwwd, hv mercy! And your theory as to how this version came about may very well be correct.
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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.
You inspire me young lady. It's nice to see young people in the kitchen!!!
The girl calling me an alcoholic bcuz I want to taste the rum...im appalled😂😂😂
😂😂
I love how you do your mixture
😂😂😂😂
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
omg this saved the day i was legit hunting for a recipe ..thank you
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!
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 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
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
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
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.
Awesome here In Jamaica we call it egg punch
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!..
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?
Renee your kitchen looks fantastic!! You also look really fab !! it's great to see your really cool video
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.
Hi beautiful. Renee you are the best I love all ur recipes God bless you. You explain everything so very good i love that.
You are making me miss home...Great personality! I will certainly be making some home dishes here in Brooklyn!
Sharon Delores London thank you
I love how you do your mixture
Love you guys.......
Same here Natasha! :)
Wow that looks really delicious 😋 I will give it a try this Christmas 🎄.
Now thats how ponche de creme is made blessings to you
I could drink that right now thank u
What, me girl pull out a " pan cup" yes!
That looks delicious, and thankßs for getting strait to the point
Thank you for your recipe vod bless you
Lovely video , simple take on ponche de creme 👍🏾
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.
Love how that sounds 🇯🇲 I want to try make that
Good day, what's the self-life of Ponche De Creme? Thanks in advance.
Looks delicious..
Look so good nice delicious 😋😋👌
Very similar to the coquito drink!
WOW Looks great!!!!
Do I have to put the eggs? They make me sick sometimes
Followed your recipe last yr was perfect
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 😄
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.
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?
Thanks much for your help 👍
Well done I love that drink.
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.
Do you have a recipe for cassava and sailfish in coconut milk
Marina Ribeiro oh gosh gril😁
My thing self
Love it great work...
Going to do this today sweet sweet TNT my country 🇹🇹🇹🇹🇹🇹🇹🇹👍👍👍👍💃💃💃💃
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
Hi where can you find the recipe please with all the measurements?
Lovely
Bow long can store in refrigator
My cloves and nutmeg are already grounded. How much do I put in the mixture?
Put enough
How long can it last?
Great recipe - thank you :-D!!
What spice you use ??
Every year I making it. This year I am even if it's 1 bottle or 2.
i wish there was a way to make it without alcohol.
Nice 👍🏾
Love the accent
Does it need to be kept in the fridge or can you leave it out ?
Hi, its recommended that you refrigerate it.
Thanks so much for your reply
wonderfullllllllll
What is that spice you called out , eustanece , I cant even spell it
Star Anise
Star anise
what you could use in place of alcohol?
clear wine
@@kkboss5515 isn't wine alcoholic?
Hi #Renea, can you do an eggless cake in video? I want to try something new for my mother, she's allergic to egg.
We in Dominica in nature called our coconut punch
How much 750ml bottles can this recipe make?
Delicious 🥂🤤
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.
Can the eggs be omitted
Beautiful girl..love your accent
omg i saw u today O_O interview
💗
So charming and beautiful
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
muahhhhh sweet
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
Can i make it with out eggs
Yeah, use pumpkin
So easy
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.
Wowwww simple
What do you call ponch de crepe without eggs
Poon h de creme
Damn this is typing in words that I haven’t typed
How long can be saved
I still have from last year. Taste best
Taste best
Can't wait to try this yess!!!
Make sure you have toilet paper on standby with this recipe.
But you need the bottle to store it cant do that with rum still in. The bottle
Drink the rum
Why did I think this drink was cooked? And why does the egg cuddle for some people?
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 😋
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!
🤗💕👍💕👌🙌
Two cups of rum; she got to get high. Merry Christmas!
Please post the ingredients
Raw egg
Carefull with row eggs..
U can pasteurize it
L
The rum preserves or cooks the egg especially if you use puncheon rum.
Ya know when dem is not ah true trini
Ent!! Giving people raw egg to drink and saying dotishness about the rum will cook the egg!!!
Where is the recipe ?
There's a link to the full recipe in the video description
Hi girl do it without the eggs please
She cute
Dat look water down
Alcoholics you know yourselves...lol.
Excuse me, this is NOT ponche de creme. This is egg nog with alcohol in it. According to my husband's 94-year-old Grandmother who has made Ponche creme traditionally for decades and taught her daughter, her grandchildren including my husband and I, this is an utter sacrilege!!! 1: Too much evaporated milk 2: This should be made on the stove to ensure the eggs are cooked to make a custard, hence been thick and creamy 3: LIME PEEL IS TAKEN OUT not blended into the mixture. 4: Has to be refrigerated overnight to set. 5: An entire bottle of Puncheon preferably is blended in. If not available White Rum 6:Strained and bottled.
the mixture does not have to be cooked over a stove. Some people do it. The lime is sometimes left in the drink for those who don't like the egg smell.
@@josweetlove1537 We do it traditionally according to a decades-old recipe passed down from grandmother to a mother to her children. I'll stick to what I know. Plus my husband makes to sell and that is what sells not the aforementioned recipe. But to each their own. Cheers!!
@@qtminx1819 To each their own. I do not cook the egg first, I use puncheon rum which cooks the egg and removes the smell of them and I leave the lime peel in it which was also handed down from my grandmother to my mother.
@@josweetlove1537 Just curious. How exactly does poncheon rum cook eggs without heat ? I didn't get a distinction in chemistry but I know for a fact that alcohol has to be ignited to be used to cook .
@@josweetlove1537 Also the lime peel is left in while the mixture sets and is removed the next day . The lime peel is for taking away the freshness of the eggs but if left in and blended will overpower the subtle sweetness of the essence and spices .
Dam you cute
I have to apologize for breaking out in the trini dialect but the crap I just saw here can only properly be described in my native tongue 👅. Ah dunno wha dat iz nah but iz not Ponche de Creme . First of all whe de Forres Park Puncheon Rum ? Secondly why yuh blending up de lime peel with de eggs ? Ah NEVER see or hear bout nobody mixing down all dem essence together . Iz either rose or vanilla . Not lemon rose and vanilla mix . Then ah want to know wha yuh doing with 3 tin of evaporated milk . Yuh supposed to use only 1 . Iz not macaroni pie yuh making and even then iz 2 for de most . We missing 2 tins of condensed milk too . I also wan to know who teach yuh dat is okay to use a hand mixer . Iz not cake batter yuh mixing . Yuh putting air in de mixture. De clove ,lime peel and nutmeg supposed to be added when yuh put de mixture on the stove on low heat until de mixture thicken . Then yuh leave it to make overnight to make a custard . De next day , you TAKE OUT DE LIME PEEL and blend the mixture with a FULL BOTTLE of PUNCHEON !!! Or White rum .
Oh gaad oi, ah dead!😂😂😂😂 macaroni pie! Take it easy on de pickney nah. 😂😂😂 I see odda ppl does make it so too. Ah weak! Maybe dey shd call it lazy man ponche de creme. Granny crying till she grave soggy, oui!
@@nuffwahalatrypeacetrini9ja414 My grandmother is 93 and still going strong . She watch this with my mother and ask what kind of eggnog she making ?
@@charlesjackson3454 😂😂😂Well now ah dead self! She confuse poor granny!😂😂Give granny a hug for me. God bless she plenty.
@@nuffwahalatrypeacetrini9ja414 When I call home again I will tell her you said hi . I live in Canada now and I made 3 batches of Traditional Ponche de Creme on Saturday and sold 9 bottles as of last night . With orders for more coming in .
@@charlesjackson3454 That's great! Keep making granny smile. I've never made it coz my mum, then my older siblings always did. Came here to jog my memory so I can pretend to my sis that I remembered everything 😜 only to see vids with this lazy man version. Lawwwd, hv mercy! And your theory as to how this version came about may very well be correct.