10 egg yolks
2 cans of evaporated milk
2 cans of condensed sweet milk
4 Tsp. of vanilla extract
1 lemon peel
1 ½ - 2 cups of Ron de Venezuela Santa Teresa Añejo
Boil the bottles to sterilize them. Keep them in the
hot water so they don’t crack while pouring the hot punch.
In a pot, with an immersion blender, blend the
egg yolks until they are creamy, for about 3 minutes.
Add the evaporated milk, the condensed milk
and the vanilla extract. Keep processing until you have a smooth emulsion,
about 3 minutes.
Add the lemon peel and cook this mixture over
medium heat, stirring constantly and being careful it doesn't boil. This process can take up to 20 minutes.
Just before reaching the boiling point, turn
off the heat, discard the lemon peel and the rum. Blend again and bottle.
Let the bottles cool down and refrigerate
overnight.
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