Brazo Gitano with Ponche Crema Sauce - The Local Palate

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 6 eggs, divided
• 6 tablespoons sugar
• 1 teaspoon vanilla paste or extract 5 tablespoons cake flour, sifted
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder Powdered sugar for dusting Maldon salt for sprinkling
• 1 cup whole milk
• 1⁄2 cup evaporated milk
• 4 egg yolks
• Seeds of 1⁄2 vanilla bean
• 1⁄2 teaspoon grated nutmeg
• 3⁄4 cup sweetened condensed milk
• 1⁄3 cup Santa Teresa rum
• 1⁄4 teaspoon salt
• Candy thermometer