Ponche Crema (Curaçaoan Holiday Eggnog)

Instructions

1. 1

   In a saucepan, warm the milk with the cinnamon stick, nutmeg, and lemon peel over medium heat for about 8-10 minutes. Do not let it boil. Remove from heat, discard the cinnamon stick and lemon peel, and let cool slightly.

2. 2

   In a bowl, whisk the egg yolks until pale and slightly thickened.

3. 3

   Slowly whisk about half a cup of the warm milk into the yolks to temper them, then pour the yolk mixture back into the saucepan with the rest of the milk.

4. 4

   Cook over low heat, stirring constantly, for 3-4 minutes until slightly thickened — do not let it boil or the eggs will curdle.

5. 5

   Remove from heat and whisk in the condensed milk, rum, and vanilla until smooth.

6. 6

   Strain through a fine sieve into a bottle or pitcher to remove any bits of cooked egg.

7. 7

   Refrigerate for at least 2 hours before serving.

8. 8

   Serve chilled in small glasses with a dusting of nutmeg on top.