Elisabeth Lambert Ortiz

Leo Byam’s Cream Punch

Creole Eggnog

Preparation info
  • Makes

    6 to 12

    servings
    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

A friend, Leo Byam, gave me this excellent recipe for the traditional holiday eggnog. It is supposed to keep, if refrigerated, but I have never found that anyone gave it a chance.

Ingredients

  • 6 medium eggs
  • 2 8 oz. tins sweetened condensed milk
  • Grated peel

Method

Beat the eggs slightly in a large bowl. Add all the other ingredients, except the rum, and mix well. Add the rum, mixing thoroughly. Serve over crushed ice in punch cups.