So in Venezulana we have recipe for "Ponche Crema" which is basically Eggnog. I am trying to make the egg-less version which consists of using a flan mixture, milk, spices, and rum. Long story short my "Eggnog" keeps congealing and turning into flan unless I add a lot of rum which of course leads to a way stronger flavor which becomes unpleasant. I want to reduce the amount of alcohol while still having the smooth texture of Eggnog.
Recipe:
Flan Mix: 250g Milk (made from powdered milk): 750g Condensed milk: 700g Spices: 3g Rum: 250g Vanilla Extract: 2g
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