RON PONCHE (TYPICAL RECIPE OF PANAMA)

INGREDIENTS:
2 cans of IDEAL evaporated milk
1.200 ml. fresh milk
450 gr. sugar
50gr. vanilla sugar or * liquid vanilla 30gr.
150 ml. rum or to taste
2 tbsp. cornstarch tureens
9 egg yolks

* If using liquid vanilla, add 50gr. more sugar.

PREPARATION:
Put the Ideal milk and the fresh milk (preferably at room temperature), the sugar (normal and vanilla), and the cornstarch, in the Thermomix glass, and program 5 minutes, 90º, Vel. 2 1/2, until it is all mixed and the milk is warm. (Although it seems that it will not fit in the glass ... do not worry, it does not pour. (Here you have to use common sense and caution.) If the milk is not warm yet, schedule 1 or 2 more minutes.
After this time add the 9 yolks through the mouth, and the same speed and temperature, for 2 minutes.
Now, we put everything in a large pot or casserole, and we put it in BAÑO MARIA, for 30 minutes. Uncovered and taking care not to get water inside.
Once the 30 minutes have passed, we let it cool down to room temperature, and we add the rum, stirring with a wooden spoon. NEVER add the rum, if the preparation is still hot.
Have 3 glass bottles of the wine bottles (750cc) ready, with their respective cork, or better if they have a hermetic closure. They must be clean and completely dry and free from drops of water or moisture. Pour the RON PONCHE into the bottles, and chill in the refrigerator. Before serving, shake a little and always very cold. Ideal for after coffee, aperitif or on any occasion.