Puncha-crema

Separate the egg yolks from the whites, placing yolks in a large mixing bowl and reserving the whites for another use.

Beat the egg yolks vigorously until they lighten in color and become pale, approximately 3-5 minutes.

Slowly pour the dark rum into the beaten egg yolks while stirring constantly to incorporate thoroughly without curdling.

Add the condensed milk to the rum and egg mixture, stirring well to combine evenly.

Pour in the vanilla extract and lime juice, stirring to blend completely.

Add a few dashes of Angostura bitters and stir well, tasting and adjusting to preference.

Strain the mixture through a fine-mesh sieve or cheesecloth to remove any lumps or coagulated egg particles, ensuring a smooth consistency.

Pour the puncha-crema into a clean glass bottle or jar with a tight-fitting lid.

Grate fresh nutmeg over the top to taste, then cover and refrigerate until chilled, at least 30 minutes before serving.

Shake or stir the puncha-crema before each serving, and serve in small glasses as a traditional festive liqueur.